Thai · Lunch
Thai Omelette (Low-Calorie)
Thai omelette made with eggs folded around scallion, cilantro and fish sauce, pan-seared in minimal oil until lightly crisp at the edges and soft inside. Served over steamed jasmine rice with lime and soy sauce.
$2
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
326Calories
22.8gProtein
14.1gFat
23.1gCarbs
1.4gSugar
1gFiber
1174mgSodium
558mgChol
4.2gSat Fat
430mgPotassium
80mgCalcium
3.1mgIron
1.1mcgVitamin B12
7.2mgVitamin C
low-calorie
gluten-free
low-calorie
Instructions
1
Prep
Crack the eggs into a small bowl, add fish sauce and white pepper, then whisk for about 30 seconds until uniform and slightly frothy.
2
Fold
Stir scallion and cilantro into the egg mixture until evenly distributed throughout the liquid.
3
Sear
Heat vegetable oil in a small nonstick skillet over medium-high heat until shimmering, pour in egg mixture, and cook undisturbed for 1.5 minutes until the underside is golden and lacy.
4
Fold
Using a spatula, fold the omelette in half and cook 30 seconds over medium heat until no raw egg remains visible.
5
Plate
Slide the omelette onto a plate alongside jasmine rice, drizzle with soy sauce, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 2 tsp2 tsp fish sauce
- 4 tbsp24g scallion
- 2 tbsp8g cilantro
- 1/4 tsp1/4 tsp white pepper
- 2 tsp10ml vegetable oil
- 1 cup180g cooked jasmine rice
- 22 lime wedge
- 1 tsp5ml soy sauce
