Today I want to show you a recipe I experimented with a couple of days ago and which was a big hit at home: the Chinese style vegetable omelette. I usually make more frittatas than omelettes (in every sense!) and as you can see, it isn’t perfect, but it was delicious. The combination of flavors is perfect, and I don’t think I offended any Chinese people; it was indeed quite Oriental.
For the filling, I used shiitake mushrooms, but other mushroom varieties work well too, spinach, and bean sprouts, which remain crunchy and tasty when cooked briefly. I also added some soy sauce, which adds the Chinese touch to this omelette.
Honestly, I didn’t expect it to turn out this good, but the Dutchman devoured it, and considering he loves Chinese cuisine, hearing him say: “it really seems like it comes from a Chinese restaurant” was a great satisfaction. Come and see how easy it is to prepare.
You can find some more frittata recipes here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 2 medium eggs
- 1 tsp extra-virgin olive oil (1 measuring teaspoon)
- 1 tbsp skim milk (optional)
- 7 oz Shiitake mushrooms (or other variety)
- 7 oz fresh spinach
- 3.5 oz bean sprouts
- 1 clove garlic
- 1 green onion
- 1 tbsp soy sauce (preferably low-sodium)
- to taste salt and pepper
- Points for 1 serving (whole omelette) = 5 WW points
Tools
- Whisk
- Pan
- Spatula
Preparation
First, sauté the garlic clove and part of the sliced green onion in a non-stick wok with half a teaspoon of oil. Then add the sliced mushrooms and keep the heat high. Cook the mushrooms just until they start to brown.
Add the spinach gradually and stir very quickly over high heat to wilt them. At this point, add the bean sprouts and stir.
Add a little salt and turn off the heat. Transfer everything to a plate and set aside.
Beat the eggs, milk, a tablespoon of soy sauce, and some pepper if you like: you don’t need to beat too much, just enough to mix the ingredients.
Heat a good non-stick pan and add half a teaspoon of oil.
When the oil is well-heated, pour in the egg mixture and gently stir with a spatula so the omelette cooks quickly: the secret for keeping it soft is not to cook it too long.
As soon as the top of the egg is set, pour the vegetables over half of the omelette.
Using a wide spatula, fold the other half of the omelette over the vegetables and cook for a few more minutes until golden.
And here our Chinese style vegetable omelette is ready to be served. If you need to make more, I suggest you place the omelettes on a baking tray lined with parchment paper and keep them warm in the oven until it’s time to eat.
As I mentioned, we loved this vegetable omelette. I added the rest of the raw sliced green onion to mine, and the Dutchman wanted some chopped parsley: in both cases, it was delicious.
If you love soy sauce, you can also add a drizzle on top of the omelette, but adding it to the eggs is already enough to give the dish an Oriental taste. I hope you’ll like it too: let me know in the comments below or on Facebook.
Enjoy your meal everyone!
by Giovanna Buono
