Baked Asian Omelette

    25 minutes

    Whip up this quick easy Asian Omelette that is absolutely sensational.I cannot rave enough about this omelette – it is just sublime. The first time I ate it – I literally I couldn’t pry it out, and devoured the whole thing in under 15 minutes! This omelette is so quick and easy; and baked! I come home, prepare it, throw it in the oven, go take a shower, while my snout prepares for heaven.


    California, United States
    11 people made this

    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 shitake mushrooms
    • 4 scallions/green onions sliced
    • 8 organic free range eggs
    • 1 bunch of Cilantro/Coriander chopped finely

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Just preheat the oven to 160 C.
    2. Put the oils in a skillet, and gently saute 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!

    Serving suggestion

    This is fantastic cut into wedges and served with a simple Asian salad for a meal; or cut into thin wedges or cubes for a wonderful starter.

    See it on my blog

    The Blender Girl

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