Southeast Asian-Style Mushroom Omelet

4 Servings

30 minutes plus cooling

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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.




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


  • 8

    large eggs

  • 2

    tablespoons chopped fresh cilantro, plus extra cilantro leaves, to serve