Thai · Breakfast
Vegetable Omelette
A Thai-style folded omelette packed with onion, tomato, scallion and cilantro, seasoned with fish sauce and white pepper, and fried in hot oil until the edges turn lacy and crisp while the center stays soft. Served over steamed jasmine rice with sriracha.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
449Calories
25.2gProtein
31.4gFat
17.4gCarbs
3.6gSugar
1.6gFiber
1317mgSodium
635mgChol
6.4gSat Fat
490mgPotassium
100mgCalcium
3.7mgIron
1.8mcgVitamin B12
8.5mgVitamin C
low-carb
low-calorie
rich-umami
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Dice the onion and tomato, slice the scallion, and chop the cilantro; crack the eggs into a bowl.
2
Whisk
Add fish sauce and white pepper to the eggs and whisk for 20 seconds until fully blended and slightly frothy.
3
Fry
Heat vegetable oil in a small skillet over high heat until it shimmers, about 1 minute; pour in the egg mixture.
4
Fry
Cook undisturbed over high heat for 1 minute until edges puff and turn golden brown and lacy.
5
Flip
Turn the omelette carefully and fry the second side over medium-high heat for 1 minute until golden.
6
Fold
Stir onion, tomato, scallion and cilantro into the whisked egg mixture until evenly distributed.
7
Plate
Slide the omelette onto a plate alongside the jasmine rice and serve with sriracha on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 tbsp2 tbsp fish sauce
- 4 tbsp60ml vegetable oil, for frying
- 11 onion (120g)
- 11 tomato (120g)
- 22 scallion (20g)
- 2 tbsp2 tbsp fresh cilantro
- 1/4 tsp1/4 tsp white pepper
- 1 1/2 cup240g cooked jasmine rice, to serve
- 2 tsp2 tsp sriracha, to serve
