Shiitake and courgette omelette
This Shiitake and courgette omelette is a Japanese-French flavour fusion. It’s super easy to make, nutritious, low-carb, dairy-free and gluten-free. Serve it with a salad on the side.
Ingredients
Method
- Cut the mushrooms and courgette into bite-sized pieces. Cut the bell pepper into thin slices. Finely chop the spring onions.
- Hat the vegetable oil and gently stir-fry the mushroom, courgette and bell pepper for a couple of minutes until soft but still have a bite. Add the soy sauce and spring onions, then reduce the sauce.
- In a small bowl, lightly whisk the eggs with a few pinches of sesame seeds and a drop of sesame oil.
- Pour the egg mixture over the vegetables, letting it spread out evenly. Scatter the chilli slices on the top, if used, then season with black pepper.
- Cook for a couple of minutes over medium heat, then put a lid on and cook for about 10 minutes, until the surface is no longer jelly-like. Alternatively, put the frying pan in a preheated oven/grill to brown the top.
- Transfer the omelette to a plate, then cut it into wedges. Serve with some sesame seeds scattered on top.