Beef & Mushroom Omelette
Recipe: #30000
July 21, 2018
Categories: Breakfast, Steak, Eggs, Mushrooms, Brunch Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, Non-Dairy, Beef Dinner, more
"From Recipe+ November 2017."
Ingredients
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 by Step Method
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
No special items needed.