Mushroom and Tofu Omelette

Recipe Type: 
Number of Servings: 
2
Preparation time: 
20mins
Energy: 
290 kcal
Protein: 
20 g
Calcium: 
196 mg
Vitamin D: 
2.20 IU
% Ca recommended daily intake: 
19.60%
  • 3 eggs, lightly beaten 
  • 1 Tbsp (15 mL) soy sauce 
  • 140 g firm tofu (calcium-set) drained and finely cubed
  • ¼ tsp honey 
  • 1 Tbsp (15 mL) sesame oil 
  • 3 large fresh mushrooms, sliced 
  • 2 green onions, chopped
  1. Combine first four ingredients in a large bowl, mix well. 
  2. Heat oil in a large non-stick frying pan. 
  3. Add mushrooms and green onion, and sauté 2-3 minutes, until slightly cooked. 
  4. Add mushrooms and onions to tofu-egg mixture and stir. 
  5. Pour mixture back into skillet and cook over low heat, lifting gently at sides to allow uncooked egg to flow underneath. 
  6. When omelette is cooked, fold and serve.
Main Ingredients: 
Recommendations: