Baked Vegetarian Asian Omelette Recipe

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Baked Vegetarian Asian Omelette

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Baked Vegetarian Asian Omelette

Added by: theblendergirl 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:

1 vote

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Prep Time:
15 min

Cook Time:
20 min

Ready In:
35 min

Ingredients:

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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

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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!