Worcestershire-Style Sauce Veggie-Filled Egg Omelet

• 1 bunch Chinese chives
• 1 bag Bean sprouts
• 1 bag Enoki mushrooms
• 3 Eggs
• 2 tsp Chicken soup stock granules
• 4 tbsp Japanese Worcestershire-style sauce
• 1 grams Salt
• 1 tbsp Oil

1. Prepare your ingredients.
2. Beat the eggs.
3. Finely chop the chives, bean sprouts, and enoki mushrooms.
4. Heat some oil in a frying pan and saute the chives, bean sprouts, and enoki mushrooms over medium heat.
5. When the veggies have become tender and cooked, mix in the Chinese soup stock granules, salt, and sauce.
6. At some point, the liquid will evaporate.
7. Swirl in the egg and cook over medium-low heat until completely cooked.

chinese chives, sprouts, enoki mushrooms, eggs, chicken soup stock granules, sauce, salt, oil

Taken from cookpad.com/us/recipes/149410-worcestershire-style-sauce-veggie-filled-egg-omelet (may not work)