Wagyu Mushroom Omelet1 Serving

Wagyu Mushroom Omelet

For 1 person
30 minutes
15 ingredients
Hotel-Style Brunch at Home

Wagyu Mushroom Omelet

  • 300g Intercostals for Grilling

  • 1 tablespoon Olive Oil

  • 150g White Mushrooms

  • 4 Eggs

  • 1/2 Red Chili Pepper

  • 1 Chili Pepper

  • 1 Cherry Tomato, finely sliced

  • Red Cabbage

  • Arugula

  • 1 tablespoon Minced Garlic

  • 1 tablespoon Oyster Sauce

  • 2 tablespoons Water

  • 1/2 tablespoon Soy Sauce

  • Salt

  • Pepper


Step 1

Season the Intercostals with salt and pepper to your preference.

Step 2

Heat a large frying pan with olive oil over medium heat. Grill the Intercostals until it's browned on both sides.

Step 3

Add quartered white mushrooms to the pan and cook for about 5 minutes, or until the mushrooms become tender.

Step 4

Add minced garlic and finely chopped chili pepper to the pan and sauté for 1 minute. Then, add oyster sauce, soy sauce, and finely sliced cherry tomatoes. Stir well.

Step 5

Mix the grilled meat, sautéed mushrooms, and the omelet filling together.

Step 6

In a separate pan, break 2 eggs into a bowl, add 1 tablespoon of water, and whisk. Heat another pan with olive oil over medium heat. When the pan is hot, pour in the beaten eggs and coat the pan.

When the eggs are almost set, add the grilled Intercostals, mushrooms, omelet filling, and basil leaves. Fold the omelet in half and transfer it to a plate.

Garnish with red cabbage and arugula mixed with olive oil, salt, and pepper. Your Wagyu Mushroom Omelet is ready to enjoy!

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