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Asian Omelette with Mushrooms & String Beans

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 1 1x


  • 1 tablespoon coconut oil
  • Handful of fresh string beans, tails cut off and sliced
  • 1/4 cup sliced zucchini (optional, if you have some on hand)
  • 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


  1. 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.
  2. While mushrooms and beans are cooking, whisk two eggs with a pinch of salt and curry powder.
  3. 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.

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