Servings: 2 servings
Calories: 285kcal
Ingredients
- 4 large eggs
- 150 g oyster mushrooms torn
- 1 handful holy basil leaves
- 2 kaffir lime leaves very finely sliced
- 2 spring onions sliced
- 2 tbsp fish sauce
- 1 tsp white pepper
- 3 tbsp coconut oil
- 1 red chili sliced
- 1 tbsp coconut cream
Instructions
- Whisk eggs with coconut cream, fish sauce, and white pepper.
- Heat 1 tbsp oil in a wok and sauté the mushrooms until golden, about 4 minutes.
- Add kaffir lime leaf, basil, and chili. Toss 1 minute. Set aside.
- Heat the remaining oil in a 24cm non-stick pan over high heat.
- Pour in the egg mixture — it should sizzle immediately.
- Lift the edges and tilt the pan to cook evenly for about 90 seconds.
- Add the mushroom filling to one side. Fold over and slide onto a plate.
- Top with spring onions and extra basil.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 18g | Fat: 22g | Fiber: 1.5g
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