This delicious omelette, packed with fresh ingredients, gets a yummy umami-ness from our Miso Lime Dressing. The corn flour and vinegar are optional, but together with the hot oil, they make the omelette really light and fluffy.
1 tbsp Mekhala Miso Lime Chilli Dressing
½ tsp corn flour
½ tbsp white vinegar or rice wine vinegar
1 tsp oil
4-6 medium-sized mushrooms, sliced
½ tomato, diced
A small handful bean sprouts, blanched
Chinese chives, chopped
Fresh coriander leaves
Fried shallots (optional)
Mekhala Pineapple Sweet Sour Sauce
1. Stir fry mushrooms over high heat for about 1 min, until slightly soft, but still firm. Set mushrooms aside.
3. Heat oil in an omelette-sized frypan over high heat. Once the oil is hot, pour the egg mixture into the pan. Cook until it is almost set but still a little runny on top, then take the pan off the heat
4. Place mushrooms, bean sprouts, tomatoes, fried shallots and coriander on one half of the omelette, then fold the other half on top.
5. Carefully slide the omelette onto a serving plate and serve with Pineapple Sweet Sour Sauce.