Looking for a different way to enjoy omelettes, with lots of veggies.
Quantity
2
Quantity Unit
Prep Time (minutes)
15
Cook Time (minutes)
15
Ready In (minutes)
30
Ingredients
Amount
Measure
Ingredient
5
large
eggs
2
tablespoons
soy sauce (low sodium)
1
2/3
tablespoon
Tapioca flour
2
cups
Mung bean sprouts, raw
2
cups, whole
Mushrooms
2
cups, chopped
Onion, chopped
0.5
cubes
vegetable bouillon
0.5
tablespoons
Tapioca flour
0.5
cups (8 fl oz)
water (cold)
Steps
Sequence
Step
1
In a medium size bowl first wisk up soy sauce and tapioca flour, then add eggs,wisk well. In a cast iron skillet with red palm oil on mid-low heat saute onions until they start to brown alittle, add mushrooms and cook for 1 min, add sprouts evenly over mushrooms and onions. Pour egg mixture over veggies in cast iron skillet and cover until it sets.
2
Oriental Sauce- On low heat in small sauce pan disolve bouillon cube in water, stir until completely disolved. Then prep .50 TBLS tapioca flour with a bit more cold water and add it to bouillon mixture until sauce thickens.
3
If needed you can set cast iron skillet for a minute under the broiler to finish setting the top of omelette. The omelette is pie like when finished and is easily cut and removed for serving with oriental sauce. You can add a few rice noodles on top for some crunch. Some shrimp in the oriental sauce is sometimes nice to.
