SUBSCRIBE and get my FREE Paleo Meal Plan

Asian Omelette with Mushrooms & String Beans

Yum

asian omelette recipe

This Chinese inspired omelette meal is just as good for dinner as it is for breakfast. I like to spice up my breakfast omelettes with new flavours and textures and, having a little obsession with Asian flavours, I have to say that this is a total winner.

Cook’s notes

This recipe is designed for one person but you can simply multiply the ingredients and make the egg omelette in batches. Coconut aminos is a soy sauce alternative made from fermented coconut nectar. It’s soy-free and has a pleasant salty/sweet taste. Gluten-free Tamari sauce can be used instead. Other vegetables can be used such as diced cabbage, carrot strips, zucchini, asparagus, broccolini, red or yellow peppers, bean sprouts.

Asian_omelette_1

Asian Omelette with Mushrooms & String Beans
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 tablespoon coconut oil
  • Handful of fresh string beans, tails cut off and sliced
  • ¼ cup sliced zucchini (optional, if you have some on hand)
  • 4 button mushrooms, sliced
  • 1 teaspoon finely diced fresh ginger
  • 1 small garlic clove, finally diced
  • 1 teaspoon fish sauce
  • 2 teaspoons coconut aminos (or 1 tbsp Tamari sauce)
  • Pinch of chilli flakes
  • ½ teaspoon sesame oil
  • 2 eggs
  • Pinch of salt
  • ¾ teaspoon curry powder
  • Serve with diced cucumber, chopped coriander or mint and spring onions
Instructions
  1. Heat coconut oil in a frying pan over medium-high heat. Add the string beans, zucchini, mushrooms and ginger. Stir-fry for 2-3 minutes, then add the garlic, fish sauce and coconut aminos. Cook for a further minute or two, then drizzle with sesame oil and remove to a plate.
  2. While mushrooms and beans are cooking, whisk two eggs with a pinch of salt and curry powder.
  3. Pour the egg mixture into a hot, empty frying pan (add a little more coconut oil if dry). Swirl the egg mixture around to form a flat round omelette shape. Cook for 1 minute until just slightly uncooked in the middle. Add the beans and mushroom mixture in the middle and gently fold the omelette over. Transfer to a plate and serve with fresh herbs such as coriander/cilantro and chopped green onion. A little cucumber on the side, for freshness.

 

Ad
2 Comments

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: