Japanese Style Chicken & Mushroom Omelette

Japanese Style Chicken & Mushroom Omelette

0:10 To Prep
0:10 To Cook
2 Servings
Average Rating
Difficulty Easy

This omelette recipe is both filling and delicious and great for brekkie or brunch!


  • 4 eggs lightly beaten
  • 2 Tbs cool water
  • 2 Tbs vegetable oil
  • 80g button mushrooms cleaned, thinly sliced
  • 3 green onions cleaned and chopped
  • 10 baby spinach leaves
  • 1 large cooked chicken breast, shredded
  • 80g bean sprouts
  • A splash Sticky Soy Sauce

Step 1

Place eggs and water in a bowl and whisk gently to combine.

Step 2

Heat frypan over medium heat for 2 minutes.

Step 3

Add 1 tsp of oil and 1/2 egg mixture to the frypan and swirl around the base of the pan to for a thin pancake.

Step 4

At one edge layer mushrooms, green onion, spinach, chicken and bean sprouts.

Step 5

Using the egg flip, carefully turn the edge of the omelette over the vegetables and keep rolling until you have reached the other side.

Step 6

Move the roll to the centre of the pan and continue to cook for a further 2 minutes over low heat.

Step 7

Turn the omelette roll onto a serving plate and drizzle with Sticky Soy Sauce. Serve immediately.

Step 8

Repeat with remaining mixture.

Chef's Tips

Serve with fresh salad



I used 3 different mushrooms and made veggie. Yummo!

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