Asian Omelette with Mushrooms & String Beans

asian omelette recipe

This Chinese inspired omelette meal is just as good for dinner as it is for breakfast. I like to spice up my breakfast omelettes with new flavours and textures and, having a little obsession with Asian flavours, I have to say that this is a total winner.

Cook’s notes

This recipe is designed for one person but you can simply multiply the ingredients and make the egg omelette in batches. Coconut aminos is a soy sauce alternative made from fermented coconut nectar. It’s soy-free and has a pleasant salty/sweet taste. Gluten-free Tamari sauce can be used instead. Other vegetables can be used such as diced cabbage, carrot strips, zucchini, asparagus, broccolini, red or yellow peppers, bean sprouts.

Asian_omelette_1

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Asian Omelette with Mushrooms & String Beans

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 1
Course: Breakfast
Cuisine: Chinese
Print Pin Save
5 from 1 vote
Calories: 300kcal
This Chinese inspired omelette meal is just as good for dinner as it is for breakfast. I like to spice up my breakfast omelettes with new flavours and textures and, having a little obsession with Asian flavours, I have to say that this is a total winner.

Ingredients 

  • 1 tablespoon coconut oil
  • Handful of fresh string beans tails cut off and sliced
  • 1/4 cup zucchini sliced, optional
  • 4 button mushrooms sliced
  • 1 teaspoon finely diced fresh ginger
  • 1 small garlic clove finally diced
  • 1 teaspoon fish sauce
  • 2 teaspoons coconut aminos or 1 tbsp Tamari sauce
  • Pinch of chilli flakes
  • 1/2 teaspoon sesame oil
  • 2 eggs
  • Pinch of salt
  • 3/4 teaspoon curry powder
  • Serve with diced cucumber chopped coriander or mint and spring onions

Instructions

  • Heat coconut oil in a frying pan over medium-high heat. Add the string beans, zucchini, mushrooms and ginger. Stir-fry for 2-3 minutes, then add the garlic, fish sauce and coconut aminos. Cook for a further minute or two, then drizzle with sesame oil and remove to a plate.
  • While mushrooms and beans are cooking, whisk two eggs with a pinch of salt and curry powder.
  • Pour the egg mixture into a hot, empty frying pan (add a little more coconut oil if dry). Swirl the egg mixture around to form a flat round omelette shape. Cook for 1 minute until just slightly uncooked in the middle. Add the beans and mushroom mixture in the middle and gently fold the omelette over. Transfer to a plate and serve with fresh herbs such as coriander/cilantro and chopped green onion. A little cucumber on the side, for freshness.

Nutrition

Calories: 300kcal | Carbohydrates: 7g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 829mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg
Keywords: Vegetarian, Mushrooms, Egg recipes, Omelette, Green beans
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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2 Comments
  1. 5 stars
    There are lots of food blogger like this But the best food recipe “Asian Omelette with Mushrooms & String Beans” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.

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