Teriyaki Asian Vegetable Omelet

Teriyaki Asian Vegetable Omelet

For a twist, use your favorite veggies to make a delicious breakfast-for-dinner recipe!

10 min. prep time
4 servings
141 Rating



2 tablespoons Land O Lakes® Butter
1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced
1 cup fresh snow pea pods, trimmed, halved
1/3 cup chopped red bell pepper
1/3 cup sliced green onion

Teriyaki Sauce

1 tablespoon mirin
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon firmly packed brown sugar
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon freshly grated ginger root*


1/4 teaspoon salt


Finely chopped red bell pepper, if desired
Finely chopped green onions, if desired


Melt butter in 10-inch nonstick skillet over medium heat; add mushrooms, snow peas and 1/3 cup red bell pepper. Cook 3-4 minutes or until softened; add 1/3 cup green onions; cook 1 minute. Remove mixture to bowl; cover to keep warm.

Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Stir into vegetable mixture until well coated.

Spray clean 10-inch nonstick pan with no-stick cooking spray.

Whisk eggs and salt together in bowl. Pour 1/4 beaten eggs into skillet. Cook 30 seconds. Lift edge of eggs with spatula to allow uncooked portion to flow underneath. Continue cooking 2-3 minutes or until mixture is set. Place 1/4 vegetable mixture down center of omelet; gently fold 1 side of omelet over filling. Repeat with remaining side. Carefully slide omelet onto serving plate. Repeat with remaining ingredients.

Sprinkle with chopped bell pepper and green onion, if desired.

*Substitute pinch of ground ginger.

Recipe Tip

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

Nutrition Facts (1 serving)

Calories: 260

Fat: 16g

Cholesterol: 385mg

Sodium: 800mg

Carbohydrates: 15g

Dietary Fiber: 2g

Protein: 15g

Recipe #16055B©2015Land O'Lakes, Inc.

Recipe Comments & Reviews

These were tasty and easy! I substituted enoki mushrooms because that was what I had around, but they got a little slimy before the peppers and the pea pods were done. If I had it to do over again, I'd have followed the recipe and used shiitake, as I bet they would've held up better.

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