This is a favourite childhood food memory.
The white enoki mushrooms conceal themselves pretty well, which may be great for picky eaters to try. But you are more than welcome to add whatever vegetables you like!
Prep time: 5-10 mins
Cook time: 15 mins
Total time: 20-30 mins
Serves 20
INGREDIENTS:
6 eggs
1/3 cup broccoli florets, finely chopped
200g enoki mushrooms
olive oil
salt & pepper to taste
optional:
green onions (garnish)
tomatoes, diced
garlic, minced
onions, finely chopped
Instructions:
1) In a medium-size bowl, beat the eggs.
2) Add in chopped broccoli, salt and pepper.
3) Lightly rinse enoki mushrooms and chop off 1 cm from the bottom stem. Slice into 1-inch pieces.
4) Add to bowl and combine well.
5) On medium-low heat, lightly fry in a stainless steel pan. Pour less than 1/4 cup of omelette batter into the pan.
6) Cook for 2-3 minutes on each side, or until slightly brown. Let sit on top of a plate lined with a paper towel to absorb the excess oil.
7) Serve while hot on its own or with some rice. Garnish with green onions.
Darlene's Notes & Tips:
⭐️ For picky eaters, this is a great omelette idea. The white enoki mushrooms are not that obvious and can be chopped more finely.
⭐️ When frying, I suggest using olive oil (not labelled as Extra Virgin Olive Oil) or avocado oil. These oils are best for tolerating medium-high heat. They are also neutral in taste.
⭐️ This recipe can make 20 small omelettes, but you can definitely cook them in bigger sizes. Just note that making them too big in the pan can be a little difficult to flip.
⭐️ If undercooked broccoli tends to make you gassy, you can quickly blanch them in hot water then add it to the omelette mixture.
⭐️ This recipe only calls for the broccoli florets. You can definitely add them to the omelette mixture. I save the broccoli stems for future recipes by putting them in a reusable freezer bag.
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