So I have been trying to eat more healthy with less calories lately and this has led me to the Tony Ferguson weight loss program. I bought premade meal replacement shakes, soup and smoothie bowls to replace the crap I usually eat. But while surfing around on their website I found a heap of recipes I thought I would try, they look really delicious and not too hard to make. This mushroom omelet looked really good, the recipe sounded great so I made it and I actually really liked it. My hubby wasn’t a fan, there is no meat in it hahahaha but he ate it and was satisfied with just one! The thing with this food is that it is surprisingly filling even though you eat way less. You have to use asian mushrooms, whatever ones you can get and I found them a bit challeging at first, they are chewy, pretty bland and some of them are a bit slimy when cooked but overall they weren’t too bad. I guess you use these types of mushrooms because you have to chew them like you would normally chew meat? Try it and see what you think…
Asian Style Mushroom Omelette
Serves 4 | 287 calories per serve
- 2 teaspoons oil
- 1cm piece ginger, grated
- 1 garlic clove, crushed
- 4 spring onions, finely sliced
- 300g mixed mushrooms (shiitake, oyster, enoki)
- 2 tablespoons chopped coriander or parsley
- Large handful bean sprouts
- Salt and pepper to season
- 2 teaspoons olive oil
- 8 eggs
- 2 tablespoons rice vinegar
- 1 tablespoons salt reduced soy sauce*
- ½ teaspoon sesame oil
- Coriander or parsley leaves and sliced red chilli (optional) to serve
Note*: use gluten free soy sauce if you are gluten intolerant.
- Combine sauce ingredients in a bowl.
- To prepare the filling heat oil in a wok or frying pan and fry the ginger, garlic and spring onions for 30 seconds then add the mushrooms. Stir fry on high heat until mushrooms are just cooked. Remove mushroom mix from wok and wipe it clean.
- Beat two of the eggs in a bowl and season. Reheat the wok or frying pan and add the oil. When the oil is hot, add the beaten eggs and swirl to spread. When the base is cooked, and the top is till slightly soft, place one quarter of the mushroom mix on half of the omelette, top with bean sprouts and fold over. Remove from the wok. Repeat with remaining eggs making a total of 4 omelettes.
- Serve drizzled with the sauce and topped with coriander leaves and chilli.
Note: use gluten free soy sauce if you are gluten intolerant.
What a pretty omelette! Love the Asian flavors.
It actually looks like that too! The Asian flavours really give it a lovely taste I will be making this again! 🙂