Baked Asian Omelet
2 tsp sesame oil
1 Tbsp cold pressed extra virgin olive oil
1 small red or green hot chilli pepper finely chopped– seeds and placental skin removed
1 tsp freshly grated ginger
2 cloves of fresh garlic chopped finely
2 cups of chopped shitake mushrooms
4 scallions/green onions sliced
8 organic free range eggs
1 bunch of Cilantro/Coriander chopped finely
Just preheat the oven to 160 C/325 F
Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
Beat the eggs with a hand blender, and pour the mixture over the vegetables. Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM!
Pairs Well With
Whip up this quick easy Asian Omelet that is absolutely sensational.
I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I literally I couldn’t pry it out, and devoured the whole thing in under 15 minutes!
This omelet is so quick and easy; and baked! I come home, prepare it, throw it in the oven, go take a shower, while my snout prepares for heaven. This is fantastic cut into wedges and served with a simple Asian salad for a meal; or cut into thin wedges or cubes for a wonderful starter.