Baked Vegetarian Asian Omelette

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by: theblendergirl






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

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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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!

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