Vietnamese Omelette With Mushrooms and Spinach
An egg dish with a bit of a difference! Vietnamese Omelette, a.k.a. Trung Chien, is one of those wonderful dishes that you will keep coming back to when you're in need of a flavour bomb for breakfast or brunch! Vietnamese egg Omelette is made with herbs and spring onions and seasoned with soy sauce, then filled with a selection of mushrooms and spinach sauteed with lemongrass!
Equipment
- 23cm (9in) non-stick frying pan
Ingredients
- 3 eggs medium
- ½ teaspoon caster sugar
- 2 teaspoon soy sauce
- 1 tablespoon fresh coriander freshly chopped
- 1 spring onion thinly sliced
- 100 g wild shiitake, spoeciality mushrooms
- 1 garlic clove finely chopped
- 1 teaspoon lemongrass paste
- ½ teaspoon caster sugar
- ¼ red chilli finely chopped
- 100 g spinach
Instructions
- Heat 1 tablespoon of odourless oil in a large non-stick frying pan. Add the mushrooms and fry them until browns and slightly crispy at the edges.
- Reduce the heat to a minimum, add the lemongrass paste, ½ teaspoon of caster sugar, garlic and chilli. Stir to coat the mushrooms in the mixture and add the spinach. Turn the heat off, cover with the lid and leave the spinach to wilt in residual heat whilst you make the omelette.
- Beat the eggs in a bowl. Add ½ teaspoon of sugar, soy sauce, spring onions and coriander and mix well.
- Heat a drizzle of oil in a small/medium pan (we used 23 cm pan). Once hot, pour the egg mixture in and cook on medium heat until fully cooked through (about 3 minutes).
- Once cooked, coax the omelette onto a plate and spoon the mushroom and spinach filling on half of it. Fold the omelette over the filling and serve with some chilli sauce and a green salad!
Nutrition
Calories: 282kcalCarbohydrates: 19gProtein: 24gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 491mgSodium: 949mgPotassium: 1160mgFiber: 5gSugar: 8gVitamin A: 10344IUVitamin C: 48mgCalcium: 194mgIron: 6mg
Tried this recipe?Let us know how it was!