Vietnamese Omelette Recipe

Name: Vietnamese Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 None dried shiitake mushrooms; 8 None eggs; 1/2 cup milk; 1 tbsp finely chopped fresh mint; 1 tbsp peanut oil; 5 None green onions, thinly sliced; 2 cloves garlic, crushed; 1 can (8 oz) sliced bamboo shoots, drained; 1 medium carrot, thinly sliced; 1 medium red pepper, seeded and thinly sliced; 1 cup bean sprouts; 1 tbsp mild chili sauce; 2 tbsp light soy sauce; 1 tbsp finely chopped fresh cilantro

Servings: persons

5 None dried shiitake mushrooms
8 None eggs
1/2 cup milk
1 tbsp finely chopped fresh mint
1 tbsp peanut oil
5 None green onions, thinly sliced
2 cloves garlic, crushed
1 can (8 oz) sliced bamboo shoots, drained
1 medium carrot, thinly sliced
1 medium red pepper, seeded and thinly sliced
1 cup bean sprouts
1 tbsp mild chili sauce
2 tbsp light soy sauce
1 tbsp finely chopped fresh cilantro

1
Place the mushrooms in a small heatproof bowl and cover with boiling water. Let stand for 20 mins; drain. Discard the stems and slice the caps thinly.
2
Whisk the eggs, milk and mint in a medium bowl until combined.
3
Heat half of the oil in a medium skillet on medium heat. Cook the onion, garlic and bamboo shoots, stirring, until the onion softens. Add the carrot and pepper and cook, stirring, until the carrot is just tender. Add the mushrooms, bean sprouts, sauces and cilantro and cook, stirring, until heated through. Remove the ingredients from the pan and keep warm.
4
Heat the remaining oil in a pan. Add a quarter of the egg mixture and cook on medium heat, tilting the pan, until the egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelet. Fold the omelet over to enclose the filling and slide it onto a serving plate.
5
Repeat with the remaining egg and vegetable mixtures.

425

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 None dried shiitake mushrooms, 8 None eggs, 1/2 cup milk, 1 tbsp finely chopped fresh 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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