Mushroom Omelettes w/ Cheat’s Kimchi
This simple recipe for mushroom omelettes and cheat’s kimchi is absolutely packed full of flavour and actually belies a really satisfying evening meal. It’s the sort of dish I cook when I can’t be bothered cooking – I switch onto autopilot, start chopping, whisk a couple of eggs and hey presto, it’s ready.
Mushrooms are a great ‘meaty’ weapon to have in your vegetarian arsenal. They are filling, cheap and even better, they crop up in most cuisines. I’ve used good old cup mushrooms in this recipe – predominantly because of the price, but most big supermarkets and speciality grocers carry a wide selection of more interesting and flavoursome varieties.
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Makes: 4 rolled omelettes
Prep time: 25 minutes
2 cloves garlic
1cm piece ginger
salt and pepper
oil for frying
1 cup sauerkraut
2 tsp hot chili sauce
Peel and finely chop the mushrooms, garlic and ginger. Sautee together in a hot pan with a dash of oil until fragrant (5 minutes) and set aside.
In a large bowl whisk together the eggs and milk with a good pinch of salt and some cracked pepper until the mixture is light and bubbly. In a frying pan heat 1/2 a teaspoon of butter over a medium-high, making sure it coats the bottom of the pan. Next, ladle in a quarter of the egg mixture in a thin layer, tilting the liquid so it forms a thin layer over the entire bottom of the pan.
Once the omelette has started to curl slightly at the edges and has begun to puff, sprinkle on a quarter of the mushroom mixture before flipping over and cooking for a further minute. Tip the omelette out onto a clean board and roll it up before serving.
Repeat until you have four omelettes.
To make cheat’s kimchi simply combine 1 cup of sauerkraut with 2 teaspoons of hot chili sauce. mushroom omelettes
Coriander, white onion, fresh chili would all do nicely in this omelette.
Shredded chicken or leftover pork for all the carnivores out there.
Serve with a crunchy salad of red cabbage, capsicum, carrot, cucumber and fresh chili. Dress with lime and fish sauce.