Asian Vegetable Omelette - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
8 oz button mushrooms, sliced
1 None medium red pepper, finely chopped
1 None large carrot, shredded
4 None spring onions, thinly sliced
12 None eggs, at room temperature
8 oz bean sprouts, rinsed
None None mixed greens, to serve

Preparation

Heat half the oil in a large frying pan over medium-high heat. Add mushrooms and cook, stirring, 2-3 mins until tender. Transfer to a bowl. Add pepper and carrot to pan and cook and stir 2 mins. Add 2 tbsp water and cover. Cook 1-2 more mins until tender. Add spring onion and cook, stirring, 1 min. Transfer to bowl with mushrooms and cover to keep warm.
For each omelette, whisk 3 eggs in a medium bowl. Heat 1 tsp of the remaining oil in a small nonstick frying pan over medium heat. Pour egg into pan, tilting to cover base. Cook 1 min or until golden underneath. Spoon 1/4 of the vegetable mixture and 1/4 of the sprouts onto the omelette. Fold to enclose filling. Cook 1-2 mins or until heated through. Slide onto serving plate and accompany with mixed greens.