Filipino Mushroom Omelette / Tortang Kabute

Name: Filipino Mushroom Omelette / Tortang Kabute
Cuisine: Asian
Ingredients: 5oz enoki mushrooms, cut into 1/3s lengthwise; 3 eggs; 2 stalks scallions, cut in to rounds; 1/2tablespoon cornstarch; 1/4 cup water; 2 teaspoon salt, divided, teaspoon each; 1/2 teaspoon white pepper; Chili oil, optional

5 steps

Updated at: Wed, 16 Aug 2023 23:48:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories89.4 kcal (4%)

Total Fat4.3 g (6%)

Carbs6.1 g (2%)

Sugars0.5 g (1%)

Protein7 g (14%)

Sodium1615.9 mg (81%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

5 ozenoki mushrooms

cut into 1/3s lengthwise

3eggs

2 stalksscallions

cut in to rounds

½ tablespooncornstarch

¼ cupwater

2 teaspoonsalt

divided, teaspoon each

½ teaspoonwhite pepper

Chili oil

optional

Instructions

Step 1

Cut off the woody ends of the mushrooms, then cut into 1/3s lengthwise. Set aside

Step 2

In a pan with oil, fry the mushrooms until they are browned on one side. Flip the mushroom, then season it with salt. Fry the mushrooms until they are fully cooked.

Step 3

Cut the scallions into small rounds, then place into a bowl. Mix together the cornstarch and water to make a slurry, and also add that to the same bowl. Crack 3 eggs into the bowl with the scallions and slurry. Season with 1 teaspoon salt and white pepper, then scramble well.

Step 4

Heat up a pan with oil in it. Dip 1/3 the mushrooms in the egg. Then arrange the mushrooms on the pan. Ladle about 1/3 of the eggs on top of the mushrooms. Once the edges are brown and crispy, flip the omelette. Repeat until all the mushrooms and eggs are used. Should be 3 omelettes.

Step 5

Serve warm with some chili oil and a side of rice.