Bean Sprout Omelet with Sweet-and-Sour Ginger Sauce and Shiitake Mushrooms

Name: Bean Sprout Omelet with Sweet-and-Sour Ginger Sauce and Shiitake Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Dutch
Ingredients: 4 tablespoons sunflower oil; 1 cup (200 grams) bean sprouts; 8 eggs; 1 teaspoon ground coriander; a ¾ inch (2 cm) piece of fresh ginger; 1 garlic clove; 1 red bell pepper; 1 can tomato paste (2 ½ ounces/70 grams); ¼ cup (50 ml) ginger syrup; juice of 1 lime; 1 ½ cups (200 grams) shiitake mushrooms; 1 green onion

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

I love a thick omelet, especially with this filling of crispy bean sprouts. I also often use leeks or leftover cooked vegetables. Make the refreshing ginger and lime sauce and stir-fry the shiitake while the omelet cooks in the oven. Serve with white rice or noodles.

Ingredients

4 tablespoons sunflower oil
1 cup (200 grams) bean sprouts

Europe
Netherlands
Leftovers
Gluten-free
Vegetarian

Method

PREHEAT the oven to 400°F (200°C). Heat 2 tablespoons oil in the ovenproof pan, then fry the bean sprouts for 2 minutes. Meanwhile, beat the eggs with the coriander and salt and pepper.

POUR the beaten eggs over the bean sprouts in the ovenproof pan or baking dish.