Asian Omelettes

1. 1

   Heat 1 tbsp oil in a wok over high heat, add mushrooms and stir-fry for 2 mins, until soft. Set aside. Lightly whisk eggs and fish sauce. Add 2 tsp oil to wok and add 1/4 of egg mixture. Reduce heat to medium and cook omelette for 2 mins, until underneath is golden and almost set.

2. 2

   Remove any excess oil and arrange 1/4 sprouts, 1/4 green onion and 1/4 mushroom in center. Fold over and cook for another 30 seconds then slide onto a plate. Keep warm. Repeat to make 3 more omelettes. Drizzle with oyster sauce and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.