Beef & Mushroom Omelette

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From Recipe+ November 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (319.2 g)
  • Calories 439.9
  • Total Fat - 29.6 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 480.2 mg
  • Sodium - 503.8 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.7 g
  • Protein - 36.5 g
  • Calcium - 97.6 mg
  • Iron - 3.2 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.6 mg

Step 1

Heat a wok or large frying pan over high heat and add 2 teaspoons of the oil and swirl to coat surface, stir fry beef, in batches for 2 minutes or until browned and then transfer to a heatproof plate.

Step 2

Add 2 teaspoons of remaining oil to work and stir-fry mushrooms for 2 minutes or until browned and then add the onion and garlic and stir-fry for 30 secnds or until fragrant.

Step 3

Return beef to wok and add oyster sauce and stir-fry for 1 minutes and then transfer to heatproof bowl and wip the wok or pan clean.

Step 4

Whisk eggs, soy sauce and the water in a large jug.

Step 5

For each omelette, heat 1 teaspoon of remaining oil in wok over high heat and pour in a quarter of the egg mixture, tilting wok to make a 20cn omelette, cook for 1 minute or until set.

Step 6

Slide onto a serving plate and repeat to make 4 omelettes in total.

Step 7

Top each omelette with a quarter of the beef mixture and a quarter of the spinach and fold omelette to enclose filling.

Tips & Variations


No special items needed.

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