Ingredients
Method
1.Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.
2.Meanwhile, whisk eggs, milk and mint in medium bowl until combined.
3.Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, 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; keep warm.
4.Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
5.Fold omelette over to enclose filling; slide onto serving plate. Repeat with remaining egg and vegetable mixtures.
We used Vietnamese mint in this recipe, a narrow-leafed pungent herb, but you can use whatever kind of mint is available.
Note
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