Name: Asian Mushroom Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 6 pcs egg; 1 tbsp soy sauce; 0.5 tsp pepper; 1 pcs red chili, finely chopped (seeds removed); 1 tsp fresh ginger, finely grated; 150 g cremini mushrooms, sliced; 2 tbsp sesame oil; 1 tbsp corn oil; 2 pcs spring onion; 2 tbsp fresh coriander, chopped; 1 dl oyster sauce

UntrainedChef

Tips from the kitchen

The sesame oil burns fast. Keep the heat at medium when you add it, and don't walk away during those 2 minutes with the mushrooms. You want them golden, not scorched.
Grate the ginger as finely as you can. Coarse ginger pieces don't cook through in 2 minutes and you'll get sharp little bites in the omelette. A microplane works best here.
When you pour in the eggs, resist the urge to stir. Push the edges in gently and let the middle stay loose. The oven finishes the job. If you overwork it in the pan, the texture goes rubbery.
Check the omelette at 3 minutes in the oven. It should be just set in the middle, with a slight wobble. Another minute and it gets dry. Pull it out when it still looks a little underdone.

Ways to vary it

Shiitake mushrooms work well here instead of cremini. They have a stronger flavour and hold up nicely in the pan. Slice them about the same thickness.
Add a small handful of bean sprouts to the pan with the mushrooms if you want a bit more texture in the filling. They only need about a minute in the heat.
For a bit more heat, leave some of the chili seeds in. The recipe calls for seeds removed, which gives a mild warmth. Keeping half the seeds in changes the balance noticeably.

Storage & leftovers

Keeps in the fridge for up to 2 days, wrapped or in a container. It doesn't freeze well. The egg texture goes watery when thawed. To reheat, a few minutes in a low oven (around 150°C) works better than the microwave, which tends to make it rubbery.

What to serve with it

Steamed jasmine rice on the side turns this into a proper meal. A simple cucumber salad with a splash of rice vinegar also cuts through the richness of the oyster sauce nicely.

By Untrained ChefPublished 14 July 2026