Chinese-style leek and mushroom omelette

February 17, 2010

Last night, I wanted one of those super-quick suppers that involve very little thought or effort. Of course, omelettes fit that bill perfectly, and with a leek and some mushrooms in the fridge, I decided that would be my filling.

Until recently, it had never occurred to me to add spices to egg dishes, but they seem to go very well together. I also like adding soy sauce and sesame oil to the beaten eggs to make a Chinese-flavoured omelette, and I thought the leeks and mushrooms would work particularly well with this.

So, I gently fried the sliced leeks and mushrooms in a little vegetable oil, and added some grated ginger and garlic and a chopped red chilli. To two beaten eggs, I added about a dessertspoon of soy sauce and a dash of sesame oil, and when the vegetables were nice and soft, I poured over the eggs.

My intention was to let it cook through, rather like a tortilla, but it became clear very quickly that I would need more eggs to do this. And I’d just used my last ones. So, instead, I flipped it over into an omelette – which is why it looks a bit rough around the edges!

Anyway, it was a quick, filling, tasty supper – and that, really, was the point.

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5 Responses to “Chinese-style leek and mushroom omelette”

  1. Christina Says:

    Hi Lindsay! Here’s another quick recipe you might try. Slice some potatoes (for frying so don’t make them thick) and chop some onion. Put this in a skillet with some oil. In a bowl mix your eggs with some milk, salt and pepper. When the potatoes are just this side of being done, pour the eggs on top. Cook until eggs are done and it is DELICIOUS!! I always use the same amount of eggs as I did potatoes. You wouldn’t have to do it that way though. I’m loving the blog and still trying to live up to the name.


  2. Ooh, that recipe brings back memories… I used to make this kind of dish fairly regularly for a weekend brunch after having it on holiday in a German cafe in Kerala, of all places! You’ve definitely inspired me to try it again.

  3. Christina Says:

    Well, now I’m really on a mission to get my cupboard barer (I know, not a word). I was making some honey mustard chicken last night, opened the cupboard door to get an ingredient and had two things fall out at me. LOL I think it’s time to downsize!! Hope you’re having a wonderful week and staying warm.

  4. MaryMoh Says:

    Looks healthy and delicious. I love it.


  5. Thanks MaryMoh. You’ve hit the nail on the head there – healthy can also mean tasty!


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