Months in, I'm still not great at purchasing food to last a week at a time. I end up buying too much. This week, I had excess mushrooms, a bell pepper, and leftover teriyaki sauce from last night. I love a good mushroom omelette, so why not a teriyaki omelette? Land-o-Lakes thinks it's a good idea.
Full disclosure: I did not make this. Growing up, my dad was the omelette maker. Now, I have my husband. So, the instructions for assembling the omelette are straight from Land-o-Lakes and my husband likely did it a different way. I ain't complaining.
Source: Land-o-Lakes | Serves: 2 | Time: 20 min
Didn't use butter
Used mixed mushrooms instead of just shiitakes
Skipped snow peas
Increased the amount of bell pepper
Used leftover teriyaki sauce
Added some fun Penzeys spices
EVO, for cooking
1 cup #mushrooms (bellas, shiitake, oyster), chopped some
1/3 cup #BellPepper, finely chopped
1/4 cup green onion, finely chopped
1/2 tsp Penzeys Chinese five spice
1/4 cup teriyaki sauce (leftover from last night)
1/4 cup almond milk
1/2 tsp Penzeys Singapore seasoning
Dash of salt
Heat EVO in nonstick skillet over medium heat. Add mushrooms and bell pepper. Cook 3-4 minutes or until softened. Add green onion and Chinese five spice and cook 1 minute more. Add teriyaki sauce and stir to coat. Remove from heat and set aside.
Whisk eggs, milk, Singapore seasoning, and salt together in bowl. Pour 1/2 beaten eggs into skillet. Cook 30 seconds. Lift edge of eggs with spatula to allow uncooked portion to flow underneath. Continue cooking 2-3 minutes or until mixture is set.
Place 1/2 vegetable mixture down center of omelette; gently fold 1 side of omelet over filling. Repeat with remaining side. Carefully slide omelet onto serving plate. Repeat with remaining ingredients.