Oriental Finger Food Rolled Chicken Mushroom Omelette Recipes

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CHINESE GAI LAN & MUSHROOM OMELETTE



Chinese Gai Lan & Mushroom Omelette image

Make and share this Chinese Gai Lan & Mushroom Omelette recipe from Food.com.

Provided by heywassup3

Categories     Vegetable

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 8

80 ml hoisin sauce
1 teaspoon sesame oil
4 eggs
80 ml water
60 ml peanut oil
500 g swiss brown mushrooms, thinly sliced
1 bunch gai lan, ends trimmed, cut into 6cm lengths (Chinese broccoli)
80 g bean sprouts, trimmed

Steps:

  • Combine the hoisin sauce and sesame oil in a small bowl.
  • Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches.
  • Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
  • Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.

MUSHROOM OMELETTE



Mushroom Omelette image

The measurements for this recipe are guesstimates as I don't generally *measure* when I'm cooking, so it may be necessary to add more or less for personal preference. I also only used enough dried green pepper for one omelette, as my dad can't eat them!! So if it is desired for both, the amount will have to be increased. (If you can't find dried, chopped regular would also work fine, but might be easier to mix with mushrooms).

Provided by KT_Z4571

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

2 (10 ounce) cans mushrooms, drained
1 small onion, sliced
1 tablespoon olive oil
1 teaspoon butter
1/3 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon dried chives
4 eggs
2 teaspoons butter
1/4 cup cheddar cheese, shredded
1 teaspoon dried green pepper

Steps:

  • Mushrooms:.
  • On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
  • Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
  • Set aside in bowl.
  • Omelette:.
  • Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
  • Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
  • When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
  • As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

Nutrition Facts : Calories 393.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 452.9, Sodium 429.3, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 25.4

CHICKEN MUSHROOM OMELET



Chicken Mushroom Omelet image

Make and share this Chicken Mushroom Omelet recipe from Food.com.

Provided by craigmaria

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 egg
3 egg whites
1 tablespoon parmesan cheese
1 tablespoon shredded cheddar cheese
1/4 teaspoon sea salt
1/3 teaspoon crushed red pepper flakes
1/3 teaspoon garlic powder
1/3 teaspoon pepper
1/2 cup sliced mushrooms
2 tablespoons finely chopped green peppers
1 tablespoon finely chopped onion
1/2 teaspoon olive oil
1 cup chicken sausage (cut into slices)

Steps:

  • In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add chicken sausage; cook and stir until chicken is warm. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.

SIX-SPICE CHICKEN OMELETTE



Six-spice Chicken Omelette image

Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but I think this is great with jasmine rice for dinner too. The 6 spices are the Chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.

Provided by WaterMelon

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

300 g boneless skinless chicken breasts, slices into strips (4 halves)
1 1/2 teaspoons five-spice powder
1 teaspoon ground coriander
1 1/2 teaspoons peanut oil
1 clove garlic
1 1/2 teaspoons fresh lime juice
8 eggs
2 tablespoons water
fresh ground black pepper
1 medium yellow onion, cut into rings or wedges
2 cloves garlic
100 g shiitake mushrooms, sliced thinly
100 g bean sprouts
1/4 cup oyster sauce
3 tablespoons soy sauce (may use low sodium)
1 1/2 teaspoons fresh lime juice
1/4 cup water
scallions or spring onion, green part only,cut diagonally
dark soy sauce

Steps:

  • Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
  • In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
  • Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
  • As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
  • Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
  • Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
  • Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
  • Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
  • Now add the bean sprouts, give the mixture a good quick stir
  • Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
  • Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
  • Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately

MUSHROOM OMELETTE



Mushroom Omelette image

Make and share this Mushroom Omelette recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Breakfast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

3 eggs
3 tablespoons milk
1 1/2 cups mushrooms, thinly sliced
1/2 cup onion, washed,peeled and finely chopped
1 tablespoon fresh parsley or 1 tablespoon coriander leaves, washed and finely chopped
1 green chili, chopped (optional)
salt
black pepper
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • In a large bowl, beat eggs one at a time, until light and fluffy.
  • Add salt, milk and pepper and mix well.
  • Add parsley.
  • Mix and keep aside.
  • Heat a tbsp.
  • of butter or margarine in a non-stick frying pan.
  • Fry onions and mushrooms in it until golden brown.
  • Remove on an absorbent paper to allow the excess fat to drain off.
  • Keep aside.
  • Heat a tbsp.
  • of butter or margarine in the frying pan.
  • Pour the beaten egg mixture into the pan.
  • Cook for a minute.
  • Place the cooked mushrooms on the omelette.
  • Cover and cook on low flame until done.
  • Serve hot.
  • Enjoy for breakfast!

Nutrition Facts : Calories 255.7, Fat 20, SaturatedFat 10.2, Cholesterol 351, Sodium 202.9, Carbohydrate 7.5, Fiber 1.1, Sugar 3.2, Protein 12.3

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