King oyster mushroom omelet

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4

Egg Mixture:


  • 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.


King Oyster Mushroom Omelet, photo 1
King Oyster Mushroom Omelet, photo 2


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