King oyster mushroom omelet

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

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Preparation

• 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.

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