Chicken, Spinach & Mushroom Omelette Roll.
Cook time: 5 mins | Prep time: 5 mins | Serves: 1-2
Ingredients.
½ cup fresh spinach leaves, shredded
½ cup (40 g) white shimeji mushrooms, or any mushrooms, sliced
½ cup poached chicken, shredded
2 tablespoons teriyaki sauce
1 tablespoon olive oil
4 eggs, whisked
To Serve
hoisin sauce to bash on roll roll
fried shallots,
fresh shallots
chilli oil, optional
Method.
1. Heat a large non-stick frying pan over medium heat. Add the spinach, mushrooms, chicken and hoisin sauce and cook for 1 minute.
2. Add the tamari and cook for another 1 minute, tossing to combine. Transfer the filling to a bowl.
3. Return the pan to medium heat, add 1 tablespoon olive oil and pour in the whisked eggs. Cook for 2-3 minutes, until almost set on top.
4. Spoon the filling in a long line down one side of the omelette.
5. Remove from the heat, wait a few minutes and roll the omelette tightly around the filling.
6. Transfer to a plate and brush top of omelette with hoisin sauce, sprinkle over fried shallots, and shallots.
Serving note
