Thai · Lunch
Thai Omelette (High-Protein)
Thai omelette made with three whole eggs, extra egg whites and flaked white fish, seasoned with fish sauce and white pepper, pan-fried until puffed and golden, served alongside jasmine rice with cucumber, scallion and cilantro.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
519Calories
53.6gProtein
24.9gFat
31.2gCarbs
1.8gSugar
5.2gFiber
1346mgSodium
568mgChol
5.9gSat Fat
680mgPotassium
101mgCalcium
3.6mgIron
2.3mcgVitamin B12
6.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk the whole eggs and egg whites with fish sauce and white pepper in a bowl for 30 seconds until frothy, then fold in the flaked white fish, half the scallion, and cilantro.
2
Fry
Heat vegetable oil in a small wok over high heat until a drop of egg sizzles, pour in the mixture, and cook undisturbed 1 to 2 minutes until edges bubble and turn golden.
3
Fry
Flip carefully with a spatula and fry the second side 1 minute over medium-high heat until fully set and golden brown.
4
Plate
Slide the omelette onto a plate with jasmine rice, cucumber slices, and remaining scallion scattered over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 44 egg whites (132g)
- 5.6 oz160g white fish fillet
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 4 tbsp60ml vegetable oil, for frying
- 22 scallion
- 1 cup200g cooked jasmine rice
- 66 cucumber slices
- 2 tbsp2 tbsp cilantro leaves
