A delicious and flavorful omelette filled with tender chicken and mushrooms, inspired by Japanese cuisine.
Ingredients
- 4 eggs large,
- 1 tbsp vegetable oil
- 1 chicken breast thinly sliced
- 8 ounces mushrooms sliced
- 2 Green onions chopped
- 2 tbsp soy sauce
- 1 tbsp mirin Japanese sweet rice wine
- Salt and pepper to taste
Instructions
- In a bowl, beat the eggs with salt and pepper.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Add the chicken breast and cook until browned and cooked through, about 5 minutes.
- Remove the chicken from the skillet and set aside.
- Add the mushrooms to the skillet and cook until tender, about 3 minutes.
- Add the green onions and cook for another minute.
- Return the chicken to the skillet and add the soy sauce and mirin.
- Cook for 2 minutes, stirring occasionally.
- Pour the beaten eggs over the chicken and mushrooms in the skillet.
- Cook until the eggs are set, about 3-4 minutes.
- Carefully flip the omelette and cook for another 2 minutes.
- Slide the omelette onto a plate and cut into wedges.
- Serve hot and enjoy!
Nutrition
Calories: 260kcalCarbohydrates: 6gProtein: 26gFat: 15gFiber: 2g