Name: Vietnamese omelette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 dried shiitake mushrooms; 8 eggs; 1/2 cup (125ml) milk; 1 tablespoon finely chopped fresh vietnamese mint; 1 tablespoon peanut oil; 5 green onions, sliced thinly; 2 clove garlic, crushed; 230 gram can sliced bamboo shoots, drained; 1 carrot (120g), sliced thinly; 1 red capsicum (350g), sliced thinly; 1 cup (80g) bean sprouts; 1 tablespoon mild chilli sauce; 2 tablespoon light soy sauce; 1 tablespoon finely chopped fresh coriander

Ingredients

5 dried shiitake mushrooms

8 eggs

1/2 cup (125ml) milk

1 tablespoon finely chopped fresh vietnamese mint

1 tablespoon peanut oil

5 green onions, sliced thinly

2 clove garlic, crushed

230 gram can sliced bamboo shoots, drained

1 carrot (120g), sliced thinly

1 red capsicum (350g), sliced thinly

1 cup (80g) bean sprouts

1 tablespoon mild chilli sauce

2 tablespoon light soy sauce

1 tablespoon finely chopped fresh coriander

Method

1.Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.

2.Meanwhile, whisk eggs, milk and mint in medium bowl until combined.

3.Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring, until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.

4.Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.

5.Fold omelette over to enclose filling; slide onto serving plate. Repeat with remaining egg and vegetable mixtures.

We used Vietnamese mint in this recipe, a narrow-leafed pungent herb, but you can use whatever kind of mint is available.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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