Baked Vegetarian Asian Omelette24
I don’t know about you, but I just can’t eat enough eggs. Boiled, poached, scrambled -- I will take them any way I can get them. They would be in my top 5 favourite foods, and I never mind having egg on my face. If the trough was filled with eggs every day my snout would just chow down with joy and never look up.
I always make sure I eat organic, free range eggs that have a healthier Omega 3 – 6 ratio; and to be honest, I eat as many as I want, and my snout keeps singing out for more. I love them on their own, sprinkled with a bit of Celtic sea salt; and about once a week I blend up a vegetarian omelette and throw in whatever left over veggies are screaming to be used. Vegetarian omelettes are just so quick and easy, and OH SO good for you.
I often just throw in mixed herbs, and eat my vegetarian omelette with a side of steamed greens and cultured vegetables, and I am never disappointed. But if your snout is wanting a more exotic, flavour-inspired trough, whip up this quick and easy Asian omelette that is absolutely sensational. I cannot rave enough about this. It is sublime. It certainly brought out the greedy little pig in me!
My snout couldn’t get enough this Asian omelette the first time I ate it. I literally I couldn’t pry it away from my greedy little snout and I devoured the whole thing in under 15 minutes! You would have thought that would have made me sick (as it can be quite rich), but it only left me wanting more. And I can happily say I revisit this “eggy trough of heaven” again and again and again.
This omelette is so quick and easy; and baked!! I come home, prepare it, throw it in the oven, go take a shower, while my snout prepares for piggy heaven. This easy recipe is gluten free, dairy free, nut free and soy free.
This omelette is fantastic cut into wedges and served with a simple Asian salad for a starter; or cut into thin wedges or cubes for a wonderful vegetarian appetizer. You could also make mini individual traditional style Asian omelettes by dividing the mixture, as a wonderful alternative at your next vegetarian brunch. I will take this Asian omelette any way I can get it; and I suspect you will too!
I have to egg you on with this one! Snouts far and wide agree – this Asian omelette is a stunner, a winner, a keeper. WOW!
Baked Vegetarian Asian Omelette
- 2 tsp sesame oil
- 1 Tbsp cold pressed extra virgin olive oil
- 1 small red or green hot chilli pepper finely chopped– seeds and placental skin removed
- 1 tsp freshly grated ginger
- 1 - 2 tsp (about 4 cloves) of fresh garlic chopped finely
- 2 cups of chopped shitake mushrooms
- 4 green onions sliced
- 8 organic free range eggs
- 1/2 cup (about 1 bunch) of cilantro chopped finely
- Just preheat the oven to 160 C/325 F
- Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
- Beat the eggs and pour the mixture over the vegetables. Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM!
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.