Egg Omelette with Enoki Mushrooms

I’ve never had an omelette until I came to Santa Cruz, CA. There are two notable breakfast cafes in the area, Silver Spur and Sunrise Cafe. I loved the way they made their omelettes, with lots of spinach and mushrooms. It was always filling and satisfying. This is my take on the omelette, by adding enoki mushrooms, which is very popular and cheap in Korea.

2 eggs
1/4 package enoki mushrooms
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon dried mixed herbs
dash of red pepper flakes
dash of black pepper
hot sriracha sauce (optional)

1. Heat medium-sized pan with olive oil. Stir fry enoki mushrooms until half cooked.
2. Beat eggs with milk, salt, dried herbs, red pepper flakes, and black pepper. Pour mixture into pan on top of mushrooms.
3. Cook omelet until top is semi cooked. Fold omelet in half and cook. Then flip omelet onto other side and cook.
4. Serve alone or with sriracha sauce on top.

1 serving

2 thoughts on “Egg Omelette with Enoki Mushrooms

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