Thai omelette

YOU
2 servings
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Eggs

By Food24 November 03 2009
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Ingredients (9)

30.00 g fresh mixed herbs — Thai variety
30.00 ml oil
250.00 g mushrooms
200.00 g broccoli — broken into florets
200.00 g baby spinach
30.00 ml soy sauce
OMELETTE
8.00 eggs — extra-large
salt and freshly ground back pepper
butter — for frying
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Method:

Finely chop 1 or 2 of the chillies and lemon grass, and set aside. Heat the oil in a wok or large pan and sauté the mushrooms, finely chopped chillies and lemon grass until tender and fragrant.
Add the broccoli and spinach, and sauté until just tender. Season with soy sauce and mix. Whisk the eggs, salt and freshly ground black pepper together.
Finely chop the coriander leaves and add to the egg mixture. Heat the butter in a large pan and add half the egg mixture.
Heat until just set and flip over. Heat until just done on the other side and turn out onto a large serving platter.
Keep warm while making an omelette with the rest of the egg. Divide the filling between the two omelet’s and fold over. Serve immediately.



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