King oyster mushroom omelet

Name: King oyster mushroom omelet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 4 stalk medium-sized Oyster King Mushroom, sliced; 1/2 Tomato, removed seed - diced; 1 small Onion, diced; pinch of Salt (optional); Olive oil; 3 eggs, beaten; 1/2 teaspoon Salt; 1/2 teaspoon white pepper

Main Dish

Very Easy

35 min

90 Kcal

Ingredients

4 stalk medium-sized Oyster King Mushroom, sliced
1/2 Tomato, removed seed - diced
1 small Onion, diced
pinch of Salt (optional)
Olive oil

Egg Mixture:

3 eggs, beaten
1/2 teaspoon Salt
1/2 teaspoon white pepper

Estimated cost: 1.14€ (0.29€/serving)

Preparation

Preparation15 min

Cook time20 min

Rinse King Oyster mushroom, chop away the bottom part. Cut mushroom into half. Slice thinly from the bottom to the top.
Use the mushroom stalks only (grayish part) for this recipe. Retain the white stems for soup. Rinse tomato, remove seeds and diced. Set aside.
Dice onion and set aside. Mix the egg mixture together and stir well. Heat up 1 tablepsoon of olive oil on a frying pan.
Stir fry onion and mushroom until translucent or mushroom is soft enough. Add a pinch of salt. Dish up and set aside.
Heat up more olive on the same frying pan. Make sure the oil is really heated up. Pour the egg mixture onto the pan, wait for 2 second.
Add in the pre-cooked mushroom filling on the omelette. Fold the omelette into half, this is to close up the omelette with the filling in it.
Cut omelette into half again, flip over to another side to make sure the omelette is evenly fried.
Off fire, dish up and serve.