- Heat 1 tablespoon of olive oil over medium heat in a non-stick pan. Add mushrooms and sauté for 5 minutes. Add garlic, soy sauce and Thai basil and cook for 1 minute longer. Transfer to a small bowl.
- Thoroughly whisk together eggs, milk and green onion. Add 1 teaspoon of olive oil to skillet over medium heat. Pour egg mixture into skillet and cook for 5-7 minutes over medium-low heat. While the omelet is cooking, use spatula to move cooked egg inward so the raw spots cook.
- Add mushroom and garlic mixture to one side of omelet and use a spatula to gently fold over the other side to cover the mushrooms. Transfer to a plate and enjoy hot, garnished with extra green onion.
Mushroom and Thai Basil Omelet
Yield
Serves 1
Prep Time
5 minutes
Cook Time
13 minutes
Total Time
18 minutes
kikkoman products used:
ingredients
1 tablespoon + 1 teaspoon olive oil, divided
1 cup sliced white button mushrooms
1 cup shiitake mushrooms, stems removed
½ teaspoon minced garlic
1 tablespoon Kikkoman® Less Sodium Soy Sauce
⅓ cup Thai basil leaves
3 large eggs
¼ cup milk
2 tablespoon chopped green onion + extra for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
