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Southeast Asian-Style Mushroom Omelet

Southeast Asian-Style Mushroom Omelet

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus cooling

Made with a generous amount of mushrooms and seasoned with both soy sauce and fish sauce, this frittata-like omelet is so full of rich umami flavor you'll find it hard to believe it's meatless. Serve the omelet hot or at room temperature, with steamed jasmine rice, if you like.

Tip

Don't use a conventional skillet. A nonstick pan is key to allow the omelet to easily slide out. Also, make sure the skillet, including its handle, is oven-safe, as the omelet finishes cooking in the oven at 400°F.

Ingredients
  • 8

    large eggs

  • 2

    tablespoons chopped fresh cilantro, plus extra cilantro leaves, to serve

  • 1

    tablespoon chili-garlic sauce

  • 1

    teaspoon plus 1 tablespoon soy sauce, divided

  • 3

    tablespoons peanut oil

  • 12

    ounces fresh shiitake mushrooms, stemmed, caps finely chopped

  • 2

    teaspoons fish sauce

  • 2

    teaspoons white sugar

  • 2

    teaspoons finely grated fresh ginger

  • 1

    bunch scallions, finely chopped

  • Lime wedges, to serve

Step 1

Heat the oven to 400°F with a rack in the upper-middle position. In a medium bowl, beat the eggs, chopped cilantro, chili-garlic sauce and 1 teaspoon soy sauce. In an oven-safe nonstick 12-inch skillet over medium-high, heat the oil until shimmering.

Add the mushrooms and cook, stirring frequently, until tender, 3 to 5 minutes. Stir in the remaining 1 tablespoon soy sauce, the fish sauce, sugar and ginger, then cook, stirring, until fragrant, 30 to 60 seconds. Add the scallions and cook, stirring, until fragrant, about 30 seconds.

Step 2

Pour the egg mixture into the pan and cook, using a silicone spatula to stir from the edges to the center and evenly distribute the mushroom mixture in the pan, until soft curds form and the egg is no longer runny, about 2 minutes.

Using the spatula, spread in an even layer, then transfer the skillet to the oven and bake until the surface is just set, 3 to 5 minutes.

Step 3

Set the skillet on a wire rack and let cool for 5 minutes. Run the spatula around the edge and under the omelet to loosen, then slide the omelet onto a cutting board. Cut into 8 wedges and transfer to a serving platter. Serve with cilantro leaves and lime wedges.