Ingredients
Method
1.In a small heatproof bowl, cover mushrooms; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.
2.Heat half the oil in medium frying pan; cook onion, garlic and bamboo, stirring, until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; cover to keep warm.
3.In medium bowl, whisk eggs, milk and mint until combined.
4.Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until mixture is almost set. Place a quarter of the vegetable mixture evenly over half the omelette. Fold omelette over to enclose filling; slide onto serving plate. Repeat process with remaining egg and vegetable mixtures to make three more omelettes.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Creamy pumpkin and potato soup
Bought to you by SMEG
Native ad body.
Sponsored by %%sponsor_name%%
