Omelettes, so simple and yet so versatile, you can pretty much add anything you want and it would be delicious, I usually make these when I’m rushed for time and need to make something quick! This particular occasion I was trying to use up leftovers, this being broccoli and shiitake mushrooms. Don’t you just love shiitake mushrooms? As a child I used to detest all mushrooms for their consistency and texture (what was I thinking!) but now I’ve come to love them for their variety and deep flavour that can enhance any dish, even a mere omelette!
Time: 30 mins
handful of broccoli – cut into teeny pieces
handful of sliced shiitake mushrooms
3 garlic cloves – finely chopped
1/4 red onion – finely chopped
1 tsp dashi stock granules
1 tsp shaoxing rice wine
1 tbsp mirin
1 tsp worcester sauce (gold – if you have it)
1. Preheat oven to 180°
2. Heat some oil (I used olive oil) in a pan on medium, add garlic and onion and cook until soft
3. Add broccoli, shiitake and stir, add mirin and cook until veg is a little soft
4. Whisk 2 eggs with dashi stock granules, shaoxing rice wine and worcester sauce until the stock granules have disappeared
5. Pour egg mixture over the veg in the pan and stick in the oven for about 10 mins until top is golden and firm
6. Serve alone or with a watercress salad, a little chilli oil or sriracha!