Prep Time : 0:15 | Cook Time : 0:07 | Total Time : 0:22 | Serving : 4 person.

Ingredients

• 4 egg yolks

• 2 eggs

• 1 garlic clove, crushed

• 2 teaspoons vegetable oil

• 1 x 100g punnet shiitake mushrooms, thinly sliced

• 2 green shallots, ends trimmed, thinly sliced lengthways

• 2 tablespoons sweet soy sauce

Method

• Step 1

  Kids’ task: Use a fork to whisk the egg yolks, eggs and garlic together in a large jug.

• Step 2

  Heat oil in a 24cm (base measurement) non-stick frying pan over medium-high heat. Add the mushroom and cook, stirring, for 2-3 minutes or until just tender. Transfer to a bowl and cover with foil to keep warm.

• Step 3

  Line a chopping board with non-stick baking paper. Reheat frying pan over medium heat. Pour the egg mixture into the pan and cook for 3-4 minutes or until the top is just set. Slide the omelette, cooked-side down, onto the prepared board.

• Step 4

  Place the mushrooms along one edge of the omelette and sprinkle with half the shallots. Roll tightly to enclose filling, leaving ends open. Cut crossways into twelve 2cm-thick slices. Divide among serving plates. Sprinkle with remaining shallots and serve with sweet soy sauce.