Coconut-milk omelette with marinated mushroom

Coconut-milk omelette with marinated mushroom

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  • 2
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 5 minutes
  • De Grendel Rosé 2009


  • 120 g king oyster mushrooms
  • 4 T sweet soya sauce
  • ½ cup chopped coriander
  • Sea salt and freshly ground black pepper
  • 6 organic eggs
  • 4 T coconut milk
  • 1 T olive oil

Cooking Instructions

Slice the mushrooms in half and marinate in the soya sauce, chopped coriander, and seasoning.

Beat the eggs and coconut milk until combined and season to taste. Warm the olive oil in a pan over a medium to low heat, then pour the egg mixture into the pan and cook briefly.

Place the pan with the egg mixture under a hot grill until the top turns slightly golden in colour. Turn one side of the omelette onto the other.

Top with the marinated mushroom, then season to taste and serve hot.
Cook’s note: You can happily substitute the king oyster mushrooms with shiitake, enoki or even brown mushrooms.
Per serving: 1491.2 kJ, 19.2 g protein, 27.1 g fat, 9 g carbs

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