Today I want to show you a recipe I tried a couple of days ago and that everyone at home really loved: the omelette with Chinese-style vegetables. I make more frittatas than omelettes (in every sense!) so as you’ll see it isn’t perfect, but it was delicious. The combination of flavors is perfect and I certainly don’t mean to offend any Chinese people — it just had a very oriental touch.
For the filling I used shiitake mushrooms, but other mushroom varieties work well too, along with fresh spinach and bean sprouts, which remain crunchy and tasty when cooked very briefly. I also added some soy sauce which gives this omelette its Chinese touch.
Honestly, I didn’t expect it to turn out so good, but the Dutchman devoured it and considering he loves Chinese cuisine, hearing him say “it really tastes like it came from a Chinese restaurant” was a great satisfaction. Come read how simple it is to prepare.
You can find a few other frittata recipes here:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 1 Serving
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
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
- 1 cup bean sprouts
- 1 clove garlic
- 1 spring onion
- 1 tbsp soy sauce (preferably low-sodium)
- to taste salt and pepper
- Points for 1 serving (the whole omelette) = 5 WW points
Tools
- Hand whisk
- Frying pan
- Spatula
Preparation
First, sauté the garlic clove and part of the spring onion (sliced) in a nonstick wok with half a teaspoon of oil. Then add the mushrooms sliced and keep the heat high. Cook the mushrooms just until they begin to brown.
Add the spinach little by little and stir very quickly, still over high heat, so they wilt. At this point add the bean sprouts and mix.
Add a little salt, turn off the heat, transfer everything to a plate and set aside.
Beat together the eggs, the milk, one tablespoon of soy sauce and a little pepper if you like: you don’t need to whisk much, just enough to combine the ingredients.
Heat a good nonstick pan and add half a teaspoon of oil.
When the oil is hot, pour in the egg mixture and gently stir with a spatula so the omelette cooks quickly: this is the secret to keeping it soft — it shouldn’t be overcooked.
As soon as the surface of the egg starts to set, place the vegetables on half of the omelette.
Using a wide spatula, fold the other half of the omelette over the vegetables and cook a few more minutes until golden.
And here our omelette with Chinese-style vegetables is ready to serve. If you need to make several, I suggest placing the omelettes on a baking sheet lined with parchment and keeping them warm in the oven until serving time.
As I already said, we really loved this omelette with vegetables. I placed the remaining sliced spring onion raw on mine while the Dutchman wanted some chopped parsley: in both cases it was delicious.
If you love soy sauce you can drizzle a little over the omelette, but with it already added to the eggs it’s enough to give the dish an oriental flavor. I hope you like it too: let me know in the comments below or on Facebook.
Enjoy your meal everyone!
by Giovanna Buono
