Vietnamese Omelette Recipes

Steps:

• Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
• Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
• Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.
• Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
• Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.

Steps:

• Chop coriander, spring onion and garlic chives and set aside.
• Mince the garlic and chili and put in a bowl.
• Add the two eggs and beat.
• Add the fish sauce.
• Slice the shallot finely.
• Heat the vegetable oil in a thick based frypan.
• Add shallots.
• Once they start to sizzle, pour egg mixture over it.
• Fry until egg starts to cook.
• Sprinkle chopped green herbs and salt and pepper onto top of omelette.
• Fold omelette in half and cover the pan.
• Put heat on low and cook gently for a few minutes, checking it isn't burning underneath.
• Flip omelette half to do the other side.
• Serve.