Vietnamese Omelette

• 5 dried shiitake mushrooms
• 8 eggs
• 1/2 cup milk
• 1 tablespoon finely chopped fresh vietnamese mint
• 1 tablespoon peanut oil
• 5 green onions, sliced thinly
• 2 garlic cloves, crushed
• 230 g sliced bamboo shoots, drained
• 1 medium carrot, sliced thinly
• 1 large red capsicum, sliced thinly
• 1 cup bean sprouts
• 1 tablespoon mild chili sauce
• 2 tablespoons light soy sauce
• 1 tablespoon finely chopped fresh coriander

1. Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
2. Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
3. Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.
4. Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
5. Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.

shiitake mushrooms, eggs, milk, fresh vietnamese mint, peanut oil, green onions, garlic, bamboo shoots, carrot, red, bean sprouts, chili sauce, soy sauce, fresh coriander

Taken from www.food.com/recipe/vietnamese-omelette-164609 (may not work)