Thai Omelette with Cha-Om
A Thai omelette with a twist. This recipe adds cha om for an extra dimension of flavor and fragrance.
Course
Breakfast
,
Main Dish
Servings
Prep Time
2
people
5
minutes
Cook Time
4
minutes
Servings
Prep Time
2
people
5
minutes
Cook Time
4
minutes
Ingredients
3
eggs
1
teaspoon
Thai fish sauce
Leave out if you want.
1
teaspoon
ground black pepper
1
handful
cha-om (tropical acacia)
Find at any good Asian market. Omit if you can’t find it.
1
teaspoon
light soy sauce
1.5
tablespoon
cooking oil
Instructions
Crack 3 eggs into a medium-sized bowl and beat with a fork for 30 seconds. Set aside.
Pick the tender shoots from the cha om until you have a handful’s worth.
Add the cha om to the beaten egg. Season with fish sauce, black pepper, and soy sauce. Mix together with fork.
Heat the oil in a small frying pan on a medium heat. It’s important to use a small pan to get a thicker omelette.
Cook for 3-4 minutes until well set. Serve alone or with steamed jasmine rice.