Vietnamese Omelette Recipe

Name: Vietnamese Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 dried shiitake mushrooms; 8 eggs; 1/2 cup milk; 1 tablespoon finely chopped fresh vietnamese mint; 1 tablespoon peanut oil; 5 green onions, sliced thinly; 2 garlic cloves, crushed; 230 g sliced bamboo shoots, drained; 1 medium carrot, sliced thinly; 1 large red capsicum, sliced thinly; 1 cup bean sprouts; 1 tablespoon mild chili sauce; 2 tablespoons light soy sauce; 1 tablespoon finely chopped fresh coriander

Servings: persons

5 dried shiitake mushrooms
8 eggs
1/2 cup milk
1 tablespoon finely chopped fresh vietnamese mint
1 tablespoon peanut oil
5 green onions, sliced thinly
2 garlic cloves, crushed
230 g sliced bamboo shoots, drained
1 medium carrot, sliced thinly
1 large red capsicum, sliced thinly
1 cup bean sprouts
1 tablespoon mild chili sauce
2 tablespoons light soy sauce
1 tablespoon finely chopped fresh coriander

1
Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
2
Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
3
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.
4
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.
5
Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.

490

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 14 ingredients. The key ingredients include: 5 dried shiitake mushrooms, 8 eggs, 1/2 cup milk, 1 tablespoon finely chopped fresh vietnamese mint, and more.

Yes, Vietnamese Omelette 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.

Vietnamese Omelette

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