Serves 4. Cooking:10 mins
P serve: 885kJ, 13g fat (3.5g saturated)
Ingredients
Olive oil spray
400g mushrooms, sliced (use a mixture e.g. button, shittake, oyster)
8 eggs, lightly beaten
3 green onions, sliced diagonally
1 tbsp kecap manis (Indonesian soy sauce)
¼ cup coriander leaves
Method
Spray a small non-stick frying pan lightly with oil.
Add mushrooms & stir fry for 2 minutes until soft. Set aside.
Wipe out the frying pan and spray again. Reheat pan and add ¼ of the eggs. Swirl to cover the base, and cook for about 2 minutes, dragging uncooked egg from the edges into centre.
When almost set, spoon ¼ of the mushrooms and ¼ of the onions onto half of the omelette.
Fold the omelette over the filling. Slide onto a plate, drizzle with kecap manis and sprinkle with coriander.
Repeat with remaining ingredients to make 4 omelettes.