Baked Vegetarian Asian Omelette
by:
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. You could also make mini individual traditional style Asian omelets by dividing the mixture, as a wonderful alternative at your next vegetarian brunch. I will take this Asian omelette any way I can get it; and I suspect you will too! This Asian omelette is a stunner, a winner, a keeper. WOW!
ingredients
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serves: 6
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
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
preparation
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!
1
comments
Mommy_loves_to_cook
January 12, 2012