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Southeast Asian-Style Mushroom Omelet
Made with a generous amount of mushrooms and seasoned with both soy sauce and fish sauce, this frittata-like omelet is so full of rich umami flavor you'll find it hard to believe it's meatless. Serve the omelet hot or at room temperature, with steamed jasmine rice, if you like.
4
Servings
Tip
Don't use a conventional skillet. A nonstick pan is key to allow the omelet to easily slide out. Also, make sure the skillet, including its handle, is oven-safe, as the omelet finishes cooking in the oven at 400°F.
30 minutes
plus cooling
Ingredients
-
8
large eggs
-
2
tablespoons chopped fresh cilantro, plus extra cilantro leaves, to serve
Directions
-
01Heat the oven to 400°F with a rack in the upper-middle position. In a medium bowl, beat the eggs, chopped cilantro, chili-garlic sauce and 1 teaspoon soy sauce. In an oven-safe nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring frequently, until tender, 3 to 5 minutes. Stir in the remaining 1 tablespoon soy sauce, the fish sauce, sugar and ginger, then cook, stirring, until fragrant, 30 to 60 seconds. Add the scallions and cook, stirring, until fragrant, about 30 seconds.
