Japanese Omelet

Mushrooms and eggs go well together in any recipe, but have you ever tried them elevated by the tartness of soy sauce and the umami of sesame?

 20 minutes

4 eggs

4.25 oz Asian mushroom mix

1 tsp sesame seeds

3 tbsp low-sodium soy sauce

.5 tsp maple syrup (or honey)

1.5 tsp coconut oil

Optional: black pepper

Quarter mushrooms. Whisk eggs in a bowl.

Heat oil in a pan. Over medium heat, stir-fry mushrooms for approx. 4 minutes. Add soy sauce and ample syrup (or honey) and stir-fry for another 2 minutes, then remove.

Pour the whisked eggs into the pan and lightly shake until the egg is evenly spread. Cook for approx. 2 minutes, then place the mushrooms and sesame seeds all over the omelet and cook for another 2 minutes.

Remove pan from stove, turn omelet, and leave in pan another 2 minutes before serving.