Zutaten für Thai Mushroom Omelette
- Red Onion
- Red Chile
- Cucumbers
- Straw Mushrooms
- 3 large eggs
- Vegetable Oil
- Salt And Pepper
- 1/4 cup chopped fresh coriander (cilantro), divided
- 4 cups butter lettuce leaves, washed and dried
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Zubereitung von Thai Mushroom Omelette
- Prepare the vegetables: Peel the cucumber, halve it lengthwise, and scrape out the seeds. Slice into half-moons. Drain the mushrooms. Separate the lettuce leaves, wash, and dry thoroughly.
- Whisk the eggs: In a bowl, whisk together the eggs with 1 tablespoon of oil, salt, pepper, and half of the chopped coriander.
- Sauté aromatics: Heat the remaining 1 tablespoon of oil in a non-stick frying pan over medium heat. Add the onion and chili; sauté for 5-6 minutes until softened.
- Add cucumber and coriander: Add the cucumber and remaining coriander to the pan. Cook for 2 minutes.
- Add mushrooms: Add the mushrooms to the pan and cook until heated through.
- Cook the omelette: Increase the heat to medium-high. Pour the egg mixture into the pan, tilting the pan to spread it evenly.
- Set the omelette: Let the omelette sit for a few seconds until the edges begin to set. Use a spatula to gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- Finish cooking: Continue cooking until the egg is set underneath but still slightly runny on top.
- Serve: Carefully slide the omelette onto a plate. Cut in half and serve with the prepared lettuce and any extra coriander.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
274g
Fat
29g
Carbs
53g
