Rated 4.63 out of 5 based on 4 votes
- 2 x whole eggs
- 1 x egg white
- 100 g shiitake mushrooms
- 1 handful corn kernels, fresh or frozen
- 3 x spring onions, sliced
- 1 Tbls coconut oil
- 1 Tbls tamari soy sauce
- 1 Tbls mirin
- 1 handful fresh coriander
270 Calories Per Serve
In a non stick saucepan, using half the coconut oil, saute the mushrooms until browned slightly and set aside.
In a mixing bowl, scramble the eggs. Using the same saucepan over medium heat and again using the remaining coconut oil, add the egg and stir briefly. Allow it to cook and begin to set before adding the mushrooms, corn and spring onion along the centre of the omelet. Fold the omelet over itself so it’s folded in half, and finish cooking.
Towards the end of cooking time, add mirin and tamari soy sauce to caramelize and add flavour.
Slide onto a place and garnish with the fresh coriander. Serve with extra tamari if you wish, and a light sprinkling of sea salt flakes.
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These look great Courteney. Love that you’re vego and sugar free – I’ll have to check out more of your recipes!
OOOOOh! Yummy, great protein, low carb and calorie – with an Asian twist = WINNER, I’ll certainly be keeping my eye on your input
oh so yummy and good!