Omelet with Soy Sprouts and Shiitake Risotto Recipe

Introduction

This Omelet with ‘Risotto’ of Soy Sprouts & Shiitake is a comforting and unique dish that combines tender mushroom flavors with a creamy egg base. It’s perfect for a cozy brunch or a light dinner, bringing together simple ingredients in a delicious way.

Ingredients

• 100 gram Spring Onion
• 200 gram Shiitake Mushroom
• 80 gram Butter
• 10 gram Potato Starch
• 150 milliliter Chicken Stock
• 100 milliliter White Wine
• 250 gram Soybean Sprouts
• 2 pinch Ground Black Pepper
• 2 pinch Sea Salt
• 1 pinch Chili Powder
• 10 Eggs
• 100 gram Cream
• 40 gram Grated Parmesan Cheese
• 1 bunch Fresh Chives
• 20 gram Almond Meal
• 5 pieces Arugula
• Olive Oil (as needed)

Instructions

1. Step 1: Preheat the oven to 160°C (325°F).
2. Step 2: Slice the spring onions, discarding the stems, and place them in a large bowl.
3. Step 3: Remove stems from the shiitake mushrooms and slice thinly. Add to the bowl.
4. Step 4: Cut soybean sprouts into small rounds and add to the bowl.
5. Step 5: Season the mixture with chili powder, black pepper, sea salt, and potato starch. Mix well.
6. Step 6: Pour in the white wine and chicken stock, stirring to combine.
7. Step 7: Grease the bottom of an oven-proof dish with butter using a brush. Pour the vegetable mixture into the dish and spread evenly.
8. Step 8: Bake in the oven for 30 minutes at 160°C (325°F) using fan mode if available.
9. Step 9: Finely chop fresh chives, discarding the tops.
10. Step 10: Remove the dish from the oven and sprinkle chopped chives and almond meal on top; mix gently. Then sprinkle grated Parmesan cheese over the mixture.
11. Step 11: In a mixing bowl, whisk eggs with cream, then season with salt and pepper. Pass the mixture through a sieve into another bowl for smoothness.
12. Step 12: Heat a non-stick pan over high heat. Add olive oil as needed, then pour in the egg mixture. Gently jiggle and smooth the surface with a spatula. When curdled but still slightly runny on top, remove from heat.
13. Step 13: Spoon the vegetable “risotto” mixture over the eggs in the pan.
14. Step 14: Fold the omelet carefully and tap the pan to release it. Slide onto a serving plate.
15. Step 15: Garnish with arugula leaves and drizzle lightly with olive oil. Optionally, sprinkle a pinch of chili powder before serving.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable stock and omit any animal-based ingredients.
• Use fresh herbs like parsley or thyme in place of chives for a different flavor.
• Add a splash of lemon juice to the risotto mixture for a bright, fresh note.
• To ensure a smooth omelet texture, sieve the egg and cream mixture carefully.

Storage

Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent the eggs from becoming rubbery. The risotto mixture can also be stored separately and reheated before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute shiitake mushrooms with cremini, button, or oyster mushrooms depending on your preference and availability.

What can I use instead of almond meal?

If you don’t have almond meal, you can use finely ground breadcrumbs or crushed nuts like walnuts or pecans for a similar texture.

Omelet with Soy Sprouts and Shiitake Risotto Recipe

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★★★★★

5 from 105 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Omelet with ‘Risotto’ of Soy Sprouts & Shiitake combines a fluffy, creamy egg base with a savory risotto-style vegetable medley made from soy sprouts, shiitake mushrooms, and spring onions. Baked gently in the oven and finished on the stovetop, the dish features layers of flavors enhanced by white wine, chicken stock, and Parmesan cheese, garnished with fresh chives and arugula. It’s a sophisticated, comforting recipe perfect for brunch or a light dinner.

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Ingredients

Scale 1x2x3x

Vegetable Risotto

• 100 gram Spring Onion
• 200 gram Shiitake Mushrooms
• 250 gram Soybean Sprouts
• 10 gram Potato Starch
• 150 milliliter Chicken Stock
• 100 milliliter White Wine
• 1 pinch Chili Powder
• 2 pinch Ground Black Pepper
• 2 pinch Sea Salt
• 80 gram Butter (for greasing)
• 20 gram Almond Meal
• 40 gram Grated Parmesan Cheese

Omelet Mixture

• 10 Eggs
• 100 gram Cream
• 1 pinch Sea Salt
• 1 pinch Ground Black Pepper
• Olive Oil (as needed for cooking)

Garnish

• 1 bunch Fresh Chives
• 5 pieces Arugula
• Olive Oil (for drizzling)
• Optional: Chili Powder for sprinkling

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Instructions

1. Preheat Oven: Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit) using True Fan Cooking mode for even heat distribution.
2. Prepare Vegetables: Slice 100 grams of spring onions, discarding the stems, and place them in a large bowl. Remove stems from 200 grams of shiitake mushrooms and slice thinly, adding to the same bowl. Cut 250 grams of soybean sprouts into small rounds and add to the bowl.
3. Season Vegetable Mix: Add 1 pinch chili powder, 2 pinches ground black pepper, 2 pinches sea salt, and 10 grams of potato starch to the vegetables. Pour in 100 milliliters of white wine and 150 milliliters of chicken stock, then mix everything thoroughly to combine flavors.
4. Prepare Baking Dish: Using a brush, grease the bottom of an oven-proof dish with 80 grams of butter. Pour the vegetable mixture evenly into the dish.
5. Bake Vegetable Risotto: Place the dish into the oven and bake at 160 degrees Celsius (325 degrees Fahrenheit) with fan cooking for 30 minutes until the mixture is cooked and slightly set.
6. Chop Chives: While the risotto bakes, finely chop one bunch of fresh chives, discarding the very tops.
7. Finish Risotto: Remove the baked vegetable mixture from the oven, sprinkle the chopped chives and 20 grams of almond meal over the top, and mix gently. Then sprinkle 40 grams of grated Parmesan cheese evenly on top.
8. Prepare Omelet Mix: Crack 10 eggs into a mixing bowl, add 100 grams of cream, and season with 1 pinch of sea salt and 1 pinch of ground black pepper. Whisk well until combined, then sieve the mixture into another bowl to ensure smoothness.
9. Cook Omelet: Heat a non-stick pan over high heat and add enough olive oil to coat the surface. Pour in the egg mixture and gently jiggle the pan while smoothing the surface with a spatula. When the eggs have curdled but still remain slightly runny on top, remove the pan from heat.
10. Assemble Omelet with Risotto: Spoon the baked vegetable risotto mixture evenly over one half of the omelet in the pan.
11. Fold and Serve: Carefully fold the omelet over the risotto, tap the pan to loosen the omelet, and slide it onto a serving plate.
12. Garnish: Garnish with 5 pieces of fresh arugula and lightly drizzle with olive oil. For an optional spicy touch, sprinkle chili powder over the top.

Notes

• This dish combines oven baking and stovetop cooking for optimal texture in both the risotto and the omelet.
• Ensure the omelet remains slightly runny on top before folding to keep it tender and creamy.
• Using fresh chives and arugula adds a bright, fresh flavor that complements the rich ingredients.
• Chicken stock can be substituted with vegetable stock for a vegetarian version, and omit Parmesan and cream for a dairy-free adaptation.
• Adjust seasoning to taste, especially with chili powder, if you prefer less heat.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: Fusion, European-inspired

Keywords: omelet, soy sprouts, shiitake mushrooms, risotto, baked vegetable dish, egg recipe, brunch recipe, spring onion, savory omelet