This omelette recipe is both filling and delicious and great for brekkie or brunch!
Place eggs and water in a bowl and whisk gently to combine.
Heat frypan over medium heat for 2 minutes.
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.
At one edge layer mushrooms, green onion, spinach, chicken and bean sprouts.
Using the egg flip, carefully turn the edge of the omelette over the vegetables and keep rolling until you have reached the other side.
Move the roll to the centre of the pan and continue to cook for a further 2 minutes over low heat.
Turn the omelette roll onto a serving plate and drizzle with Sticky Soy Sauce. Serve immediately.
Repeat with remaining mixture.
Serve with fresh salad
I used 3 different mushrooms and made veggie. Yummo!