A delicious omelet made from leftovers in the fridge

 

Ingredients

- King oyster mushrooms (sliced): 4 slices

- Rice flour dumplings: 4

- Penne salad: as needed

- Broccoli: 3

- Carrot: 40g

- Onion: 60g

- Cherry tomatoes: 2

- Eggs: 3

- Milk: 100cc

- Parmesan cheese: as needed

- Salt and pepper: as needed

Directions

1. Cut the onion into wedges and the carrot into chrysanthemum shapes.

Slice the broccoli into thin strips.

2. Heat a frying pan, add olive oil, add the king oyster mushrooms (1) and stir-fry well.

Once cooked through, add the penne and rice flour dumplings and mix lightly.

3. In a bowl, beat the eggs with chopsticks. Add the milk and mix.

Add salt, pepper, and Parmesan cheese and mix.

Pour into 2 and top with halved tomatoes.

Cover and cook until cooked through.