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Baked Vegetarian Asian Omelette

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Baked Vegetarian Asian Omelette
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Baked Vegetarian Asian Omelette

Added by: on Jan 10th, 2012
This Asian omelette is so quick and easy; and baked!! This easy recipe is gluten-free, dairy free, nut free and soy free. This vegetarian omelette is fantastic cut into wedges and served with a simple Asian salad for a starter; or cut into thin wedges or cubes for a wonderful vegetarian appetizer. .. more >
Rating:
5
Prep Time:
15 min
Cook Time:
20 min
Ready In:
35 min

Servings

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Original Recipe Yield: 6 servings
 

Ingredients:

  • 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 shiitake mushrooms
  • 4 scallions/green onions sliced
  • 8 organic free range eggs
  • 1 bunch of Cilantro/Coriander chopped finely
Nutrition Facts
Baked Vegetarian Asian Omelette

Servings Per Recipe: 6

Amount Per Serving

Calories: 145

  • Total Fat: 10.3 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 248 mg
  • Sodium: 99.6 mg
  • Total Carbs: 4 g
  •     Dietary Fiber: 1 g
  •     Sugars: 1.5 g
  • Protein: 9.3 g
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Directions:

1

Just preheat the oven to 160 C/325 F

2

Put the oils in a skillet, and gently sauté the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.

3

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!

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Jan 12th, 2012
Rating:
0

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