For a quick and tasty recipe often eggs come to mind. Add a tasty omelette to your Sunday brunch menu or for any given day during the week.
ORIENTAL MUSHROOM OMELETTE
3 green onions, thinly sliced
1 tablespoon peanut oil
50 g mushrooms, sliced
40 g snow pea sprouts,
1 tablespoon soy sauce
pepper and salt to taste
Break the eggs into a bowl and add the green onions. Whisk with fork.
Heat a pan over medium heat. Add the oil. Pour in egg mixture.
Sprinkle the mushrooms over egg mixture and cook until base is set. Fold omelette in half. Turn omelette over and cook for 30 seconds until light golden. Make sure that omelette is still moist from inside. Cut omelet in half and transfer to plate. Top with snow pea sprouts. Drizzle some soy sauce over the omelet. Serve with toast or rice. Bake the tomatoes with a bit of oil for 20 seconds and serve with omelette.