Baked Asian Omelet Recipe The Blender Girl

• 2 tsp sesame oil
• 1 Tbsp cold pressed extra virgin olive oil
• 1 small red or green hot chili pepper finely chopped seeds and placental skin removed
• 1 tsp freshly grated ginger
• 2 cloves of fresh garlic chopped finely
• 2 cups of chopped shitake mushrooms
• 4 scallions/green onions sliced
• 8 organic free range eggs
• 1 bunch of Cilantro/Coriander chopped finely

1. Just preheat the oven to 160 C/325 F
2. Put the oils in a skillet, and gently saute the chili, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
3. Beat the eggs with a hand blender, and pour the mixture over the vegetables.
4. Top with the herbs, and place the pan in the oven.
5. Or transfer the mixture to a pie dish and cook for about 20 minutes until set.
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sesame oil, cold pressed, red, ginger, garlic, shitake mushrooms, green onions, range eggs

Taken from www.chowhound.com/recipes/baked-asian-omelet-29219 (may not work)