Ingredients
- 1/4 of medium red onion, thinly sliced
- 1 portobello mushroom, gently wipe cap with damp paper towel to clean off grit/dirt, then thinly sliced
- 2 pinchs eggs, lightly whisked, seasoned with of salt and pepper
- 1 tablespoon butter for cooking mushrooms
- 1 tablespoon cooking oil for cooking egg
Make it step by step
- Add 1 tbsp butter, fry the onions and mushrooms till soft and tender. Salt and pepper to taste. Dish out and set aside.
- With remaining oil in the pan, add 1/2tbsp or 1tbsp to the pan accordingly and gently pour the wh isked eg g over the entire surface of the pan and let it cook. When almost cooked, add in mushroom across the egg and cook till the egg (esp the to p) i s completed cooked. Ga rnish wi th green onions and carrots ribbons.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Tay, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.