Mushroom Omelette Rolls
Servings
1
Servings
1
Ingredients
  • 2 free-range eggslightly whisked
  • 1/2 carrotgrated
  • 1/2tsp extra virgin olive oil
  • 1/8 red onionthinly sliced
  • 1/2cup mushroomssliced
  • 1tsp kecap manissweet soy sauce
  • 1slice bread of choicewholegrain or gluten-free
  • 1cup mixed lettuce leaves
  • 1 spring onionthinly sliced
  • 1tsp black or white sesame seeds
Instructions
  1. If preparing more than one serve, cook one omelette at a time.
  2. Heat a non-stick frying pan over medium-high heat.
  3. Pour in the eggs and swirl to coat the pan. Cook for 30 seconds or until just set. Slide the omelette onto a plate. Cover to keep warm.
  4. Cut carrot into matchsticks.
  5. Heat the olive oil in the pan. Add the red onion and cook for 2 minutes or until onion softens. Add the mushrooms and carrot and stir-fry for 3 minutes or until tender.
  6. Add the kecap manis and stir-fry for 1 minute or until heated through.
  7. Place the mushroom mixture on the prepared omelette and roll tightly to enclose filling.
  8. Toast the bread and serve with the omelette and lettuce leaves.
  9. Sprinkle the omelette with spring onions and sesame seeds to serve.
Recipe Notes

335 calories per serve

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 Mushroom Omelette Rolls
Mushroom Omelette Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Servings
Ingredients
  • 2 free-range eggs lightly whisked
  • 1/2 carrot grated
  • 1/2 tsp extra virgin olive oil
  • 1/8 red onion thinly sliced
  • 1/2 cup mushrooms sliced
  • 1 tsp kecap manis sweet soy sauce
  • 1 slice bread of choice wholegrain or gluten-free
  • 1 cup mixed lettuce leaves
  • 1 spring onion thinly sliced
  • 1 tsp black or white sesame seeds
Course Breakfast
Servings
Ingredients
  • 2 free-range eggs lightly whisked
  • 1/2 carrot grated
  • 1/2 tsp extra virgin olive oil
  • 1/8 red onion thinly sliced
  • 1/2 cup mushrooms sliced
  • 1 tsp kecap manis sweet soy sauce
  • 1 slice bread of choice wholegrain or gluten-free
  • 1 cup mixed lettuce leaves
  • 1 spring onion thinly sliced
  • 1 tsp black or white sesame seeds
Mushroom Omelette Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. If preparing more than one serve, cook one omelette at a time.
  2. Heat a non-stick frying pan over medium-high heat.
  3. Pour in the eggs and swirl to coat the pan. Cook for 30 seconds or until just set. Slide the omelette onto a plate. Cover to keep warm.
  4. Cut carrot into matchsticks.
  5. Heat the olive oil in the pan. Add the red onion and cook for 2 minutes or until onion softens. Add the mushrooms and carrot and stir-fry for 3 minutes or until tender.
  6. Add the kecap manis and stir-fry for 1 minute or until heated through.
  7. Place the mushroom mixture on the prepared omelette and roll tightly to enclose filling.
  8. Toast the bread and serve with the omelette and lettuce leaves.
  9. Sprinkle the omelette with spring onions and sesame seeds to serve.
Recipe Notes

335 calories per serve