Recipes
Asian Egg and Mushroom Lettuce Cups
Make lunch the best meal of the day!
If you’re looking for a light yet filling lunch that’s as healthy as it is delicious, whip up these tasty lettuce cups. Packed full of mushrooms and mouthwatering Asian flavours, the essential protein hit comes from nutrition-packed scrambled eggs. Enjoy!
Serves 1 as a light yet filling lunch
Ingredients
For the mushroom mixture:
- 1-2 tsp olive oil
- 2 large mushrooms, thinly sliced
- ½ tsp ginger, finely sliced
- 1 clove garlic, finely sliced
- 50g water chestnut slices, roughly chopped
- 2 tsp coconut amino sauce
- ½ tsp fish sauce
For the egg mixture:
- 3 Yallamundi Pasture-Raised eggs
- 1 spring onion, sliced
- 1 tsp coconut amino sauce
- ½ tsp fish sauce
- 1 – 2 tsp olive oil
- 2 large lettuce cups
- 1 handful fresh coriander and mint to serve
- Kimchi or sriracha to serve
Method
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Heat a medium sized frying pan over medium heat. Drizzle in the olive oil and add mushrooms and cook for 3-4 minutes, stirring occasionally, or until the mushrooms are lightly browned. Add in the ginger and garlic and fry for another minute before adding water chestnuts, coconut aminos and fish sauce. Stir well and fry for a minute before removing from heat and setting aside.
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Whisk the Yallamundi Pasture-Raised eggs in a medium sized bowl. Add in the chopped spring onions and remaining sauces and whisk together.
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Heat a medium sized frying pan over medium heat. Add the olive oil and swirl to coat, then add the egg mixture. Use a silicone spatula to move the eggs from the edge of the pan to the centre, tilting the pan as you go to help move the uncooked egg mixture to the outsides of the pan. This should give you folds of scrambled eggs which are evenly cooked in around 2-3 minutes.
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Remove from the heat and divide the scrambled eggs between the two lettuce cups, then top with the mushroom mixture and herbs. Add a little kimchi or sriracha to taste.
