Thai · Breakfast
Thai Omelette (Keto)
Thai-style three-egg omelette seasoned with fish sauce and white pepper, folded with ground pork and cilantro, served over stir-fried cabbage and scallion. Finished with fresh chili and lime for heat and brightness, delivering savoury depth without rice.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
516Calories
26.2gProtein
41.3gFat
7.8gCarbs
3.3gSugar
2.1gFiber
1287mgSodium
715mgChol
9.6gSat Fat
550mgPotassium
100mgCalcium
3.2mgIron
1.8mcgVitamin B12
32mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Crack the eggs into a bowl, add the fish sauce and white pepper, and beat for 30 seconds until fully combined and slightly frothy.
2
Saute
Heat 1/2 tbsp oil in a skillet over medium-high heat; cook the ground pork for 2 minutes until no longer pink, then stir into the eggs with the scallion and cilantro.
3
Fry
Add 1/2 tbsp oil to the skillet and heat over medium-high until shimmering; add the cabbage and cook for 2 minutes until just wilted, then transfer to a plate.
4
Fry
Add the remaining 1 tbsp oil and heat over high until it shimmers and ripples; pour in the egg mixture and cook undisturbed for 1 minute until the underside is golden and the top is mostly set, then fold the sides over the centre and cook 30 seconds until no raw egg remains.
5
Plate
Slide the folded omelette onto the bed of cabbage, scatter the chili over the top, and serve immediately with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 tbsp2 tbsp fish sauce
- 6 oz170g ground pork
- 4 tbsp4 tbsp vegetable oil, divided
- 1/4 tsp1/4 tsp white pepper
- 7 oz200g cabbage
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 22 small fresh chili
- 22 lime wedge, for serving
