Shiitake omelette

A little chili sharp will it be that shiitake mushrooms can perform well.

Ingredients for 2 servings

• 100g shiitake mushrooms
• 2 spring onions
• 6 eggs
• 2 tablespoons soy sauce
• Salt
• 1 pinch of sugar
• 1 pinch of chili flakes
• 2 tbsp. Oil
• 1 tsp sesame seeds
• 6 stalks coriander leaves

Time: 35 min

Preparation

1. 100 g shiitake mushrooms remove the stems. 2 spring onions and cut diagonally into thin rings.

2. 6 eggs, 2 tablespoons soy sauce, a little salt, 1 pinch of sugar and 1 pinch of chili flakes in a bowl, whisk vigorously.


3. Preheat oven to 100 degrees (convection not recommended). Heat 2 tbsps. Oil in a small nonstick pan (18 cm diameter). Half of the mushrooms and half the onions over medium heat, fry 1 min., and lightly salt. Spread half of the egg mixture over the mushrooms and in mild to medium heat, covered for 2 minutes. Let falter. Slide onto a plate and keep in a hot oven warm.

4. Other mushrooms, onions and egg mixture to a second omelette, leaving 1-2 min. Falter longer. Both omelets with 1 tsp sesame seeds and serve sprinkled with sprinkles the leaves of 6 stalks coriander.

Nutritional information per serving: 400 kcal
• 24 g protein
• 28 g fat
• 13 g carbohydrates