VIETNAMESE OMELETTE
Delicious and nutritious, a good vegetarian dish with excellent flavour and low in fat. This recipe is quick and simple to make.
Provided by MellowMel
Categories Vegetable
Time 35m
Yield 4 omelettes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
- Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
- 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.
- 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.
- Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.
Nutrition Facts : Calories 268.7, Fat 14.9, SaturatedFat 4.5, Cholesterol 427.3, Sodium 734.4, Carbohydrate 17.4, Fiber 4.4, Sugar 8.1, Protein 18.4
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