Scallion Mushroom Egg Skillet Cake

Steps

How to make it

Prep 6 min · Cook 8 min

1. Slice 130 g mushrooms; beat 2 eggs with a pinch of salt; slice 1 scallion (reserve half for garnish).
2. Heat 1 tbsp olive oil in a skillet over medium heat; lay mushrooms flat without stacking; cook 2–3 minutes until one side is golden, then flip.
3. When mushrooms are lightly browned and fragrant, spread flat; mix scallion into eggs and pour evenly over mushrooms.
4. Cover and cook over low heat 2 minutes until egg surface sets but center stays slightly soft; or leave uncovered and gently push into a thick omelet.
5. Drizzle 0.5 tsp soy sauce, fold or cut into pieces, and serve; you should taste scallion aroma and browned mushroom edges.

Tips & storage

Make it easier

• Do not overcrowd mushrooms or they steam instead of sear.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; reheat in a pan—texture dries slightly.

Substitutions

Optional add-ins