Trứng Chiên Hành Nấm

Mushroom and Onion Omelette




6 eggs
2-3 boiler onions, thinly sliced
small cluster honshimeji mushrooms, trimmed and cleaned
2 green onion, chopped
vegetable oil, fish sauce, salt and pepper

Break eggs into a bowl, add green onion, fish sauce and pepper to taste. Give the mixture a few strong beats.
Heat oil in a pan, stir-fry boiler onion until nicely soft and lightly brown. Set aside. Add mushrooms and cook until tender. Season with salt and pepper, set aside.
Add more oil into pan, pour 1/3 of the mixture in, as soon as it begins to stiffen, draw it away from the edges of the pan or lift up to allow the uncooked egg to reach hot pan.
When the omelette turns golden brown, fold over and top with onion and mushroom. Repeat to finish the mixture, make total 3 omelettes. Serve with steamed rice.