Teriyaki Asian Vegetable Omelet Recipe

Name: Teriyaki Asian Vegetable Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Land O Lakes Butter; 1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced; 1 cup fresh snow pea pods, trimmed, halved; 1/3 cup chopped red bell pepper; 1/3 cup sliced green onion; 1 tablespoon mirin; 1 tablespoon soy sauce; 1 tablespoon seasoned rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon firmly packed brown sugar; 1/4 teaspoon finely chopped fresh garlic; 1/8 teaspoon freshly grated ginger root*; 8 Land O Lakes Eggs, beaten; 1/4 teaspoon salt; Finely chopped red bell pepper, if desired; Finely chopped green onions, if desired

Servings: persons

2 tablespoons Land O Lakes Butter
1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced
1 cup fresh snow pea pods, trimmed, halved
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tablespoon mirin
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon firmly packed brown sugar
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon freshly grated ginger root*
8 Land O Lakes Eggs, beaten
1/4 teaspoon salt
Finely chopped red bell pepper, if desired
Finely chopped green onions, if desired

1
Melt butter in 10-inch nonstick skillet over medium heat; add mushrooms, snow peas and 1/3 cup red bell pepper.
2
Cook 3-4 minutes or until softened; add 1/3 cup green onions; cook 1 minute.
3
Remove mixture to bowl; cover to keep warm.
4
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce.
5
Stir into vegetable mixture until well coated.
6
Spray clean 10-inch nonstick pan with no-stick cooking spray.
7
Whisk eggs and salt together in bowl.
8
Pour 1/4 beaten eggs into skillet.
9
Cook 30 seconds.
10
Lift edge of eggs with spatula to allow uncooked portion to flow underneath.
11
Continue cooking 2-3 minutes or until mixture is set.
12
Place 1/4 vegetable mixture down center of omelet; gently fold 1 side of omelet over filling.
13
Repeat with remaining side.
14
Carefully slide omelet onto serving plate.
15
Repeat with remaining ingredients.
16
Sprinkle with chopped bell pepper and green onion, if desired.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons Land O Lakes Butter, 1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced, 1 cup fresh snow pea pods, trimmed, halved, 1/3 cup chopped red bell pepper, and more.

Yes, Teriyaki Asian Vegetable Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki Asian Vegetable Omelet

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