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    Friday, November 13, 2015

    Asian vegetable omelette Recipe

     Asian vegetable omelette Recipe

      1 red onion, cut into thin wedges
        200g shiitake mushrooms, thickly sliced
        200g oyster mushrooms, thickly sliced
        1 bunch broccolini, trimmed, cut into 3cm lengths
        4 eggs
        4 eggwhites
        2/3 cup Campbell's Real Stock Vegetable
        1/3 cup reduced-salt soy sauce
        1/4 cup oyster sauce
        2 garlic cloves, crushed
        Olive oil cooking spray
        60g baby spinach, to serve

    Asian vegetable omelette Recipe


        Step 1

        Combine stock, soy sauce, oyster sauce and garlic in a jug. Heat a wok over mediumhigh heat. Spray onion with oil. Stir-fry for 1 minute. Spray mushrooms with oil. Stir-fry for 2 minutes. Add broccolini. Stir-fry for 1 minute.
        Step 2

        Add stock mixture to wok. Stirfry for 2 minutes or until mixture boils and broccolini is tender. Remove from heat. Set aside.
        Step 3

        Whisk eggs and eggwhites in a large jug. Heat a non-stick frying pan over medium heat. Spray with oil. Add half the egg mixture and swirl to coat base. Cook for 1 to 2 minutes or until base of omelette is golden. Turn and cook for 1 minute. Slide onto a chopping board. Repeat with remaining egg mixture. Cut omelettes in half.
        Step 4

        Place omelette halves on plates. Top with spinach leaves and broccolini mixture. Fold over to enclose filling. Serve.
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    Item Reviewed: Asian vegetable omelette Recipe Rating: 5 Reviewed By: Mrs. Chef
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