The Laos Omelette Recipe is an excellent example of the ease and originality of Laotian cooking. The Laos Omelette Recipe takes the everyday Omelette and transforms it into a delicious dish. In this article, we’ll go into the specifics of the Laotian Omelette’s cooking process and the processes that go into making this dish so tasty.
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Laos Omelette Recipes are traditionally prepared by frying the Omelette as the last step. Cook the Omelette until the eggs are set and the vegetable mixture is heated through in a well-heated non-stick pan. Pay close attention at this stage to prevent the Omelette from sticking to the pan and to guarantee even cooking. The ideal Laotian Omelette is airy and golden brown on the exterior, yet still juicy and soft in the inside.
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You may eat Laos Omelette on its own or include it into a more substantial meal. Its taste is enhanced when served with steaming rice, fresh veggies, or a basic dipping sauce. The Laotian Omelette may be a great choice for every meal of the day, from brunch to supper.
How To Make Our Laos Omelette Recipe
Ingredients (8 Servings)
8 large eggs
1/4 cup of fish sauce
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of chopped green onions
1/2 cup of chopped cilantro
1/2 cup of chopped tomatoes
1/2 cup of chopped mushrooms
1/2 cup of chopped bell peppers
1/2 cup Thai chili finely chopped, optional
1/2 cup of vegetable oil
Instructions
1. In a large mixing bowl, crack open 8 large eggs.
a. Use a fork or whisk to beat the eggs until the yolks and whites are well combined.
b. Set aside.
2. Add 1/4 cup of fish sauce to the beaten eggs.
a. Stir the fish sauce into the eggs, ensuring it is evenly distributed.
b. The fish sauce adds a savory umami flavor to the omelette.
3. Season the egg mixture with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
a. Sprinkle the salt and black pepper evenly over the egg mixture.
b. Use a fork or whisk to gently incorporate the seasoning into the eggs.
4. Add 1/2 cup of chopped green onions, 1/2 cup of chopped cilantro, 1/2 cup of chopped tomatoes, 1/2 cup of chopped mushrooms, 1/2 cup of chopped bell peppers, and 1/2 cup of finely chopped Thai chili (optional) to the egg mixture.
a. Mix the chopped green onions into the egg mixture.
b. Incorporate the chopped cilantro into the mixture.
c. Gently fold in the chopped tomatoes.
d. Add the chopped mushrooms and mix well.
e. Incorporate the chopped bell peppers into the egg mixture.
f. If desired, add the finely chopped Thai chili for extra spiciness.
5. Heat 1/2 cup of vegetable oil in a large non-stick skillet over medium heat.
a. Pour the vegetable oil into the skillet, ensuring it covers the entire surface.
b. Allow the oil to heat up for a few minutes until it shimmers.
6. Once the oil is hot, carefully pour the egg mixture into the skillet.
a. Pour the egg mixture slowly and evenly to cover the entire skillet.
b. The mixture should sizzle when it comes into contact with the hot oil.
7. Cook the omelette for about 5 minutes or until the edges start to set.
a. Use a spatula to gently lift the edges of the omelette and allow the uncooked egg mixture to flow underneath.
b. Continue cooking until the edges are firm and slightly golden.
8. Carefully flip the omelette using a large spatula or by sliding it onto a plate and inverting it back into the skillet.
a. Slide the spatula under the omelette and quickly flip it over.
b. Alternatively, place a large plate over the skillet, hold it firmly, and invert the skillet to transfer the omelette onto the plate. Then, slide it back into the skillet.
9. Cook the other side of the omelette for an additional 3-5 minutes until cooked through.
a. Allow the omelette to cook undisturbed until the underside is golden brown.
b. Gently press the omelette with the spatula to ensure it is cooked evenly.
10. Once the omelette is fully cooked, transfer it to a cutting board.
a. Slide the spatula under the omelette and carefully transfer it to a cutting board.
b. Let it rest for a minute before slicing.
11. Slice the omelette into wedges or squares.
a. Use a sharp knife to cut the omelette into desired shapes.
b. Wedges or squares are commonly used for serving.
12. Serve the Laos omelette hot as a main dish or as a side with steamed rice.
a. Transfer the sliced omelette to a serving platter or individual plates.
b. Garnish with additional chopped cilantro or green onions, if desired.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Pots, Pans, and Cooking Equipment Needed for the Laos Omelette Recipe
Large mixing bowl
Large non-stick skillet or wok
Spatula
Best Way to Store Leftovers From the Laos Omelette Recipe
Let the Omelette cool down to room temperature.
Cut the leftover Omelette into slices and place them in an airtight container.
Store in the refrigerator for up to 3 days.
Tips and Tricks For Easier Creation
Make sure to beat the eggs well to ensure a fluffy and tender Omelette.
Preparing the filling ahead of time can save time when making the Omelette.
Use a non-stick skillet or wok to prevent sticking and make flipping the Omelette easier.
Side Dishes and Desserts For the Laos Omelette Recipe
Steamed rice
Stir-fried vegetables
Pickled vegetables
Green papaya salad
How To Serve the Laos Omelette Recipe
Cut the Omelette into wedges and serve with steamed rice and any desired side dishes.
Garnish with chopped cilantro and sliced green onions, if desired.
Dietary Substitutions For the Laos Omelette Recipe
1. Vegan Option: For the Laos Omelette Recipe
a. Replace 8 large eggs with 1 cup of chickpea flour mixed with 1 cup of water.
b. Substitute fish sauce with 1/4 cup of soy sauce or tamari.
c. Replace 1/4 teaspoon of salt with 1/4 teaspoon of sea salt or kosher salt.
d. Substitute 1/4 teaspoon of black pepper with 1/4 teaspoon of white pepper.
e. Replace chopped green onions with 1/2 cup of chopped scallions.
f. Substitute chopped cilantro with 1/2 cup of chopped fresh parsley.
g. Omit the use of Thai chili or replace it with a small amount of chili powder or cayenne pepper for heat.
2. Gluten-Free Option:
a. Ensure the fish sauce used is gluten-free or use gluten-free soy sauce as a substitute.
b. Check the black pepper to ensure it is gluten-free.
c. Use gluten-free tamari instead of regular soy sauce if needed.
d. Verify that all other ingredients are naturally gluten-free before preparing the Laos Omelette Recipe.
e. Serve the omelette with gluten-free bread or rice instead of wheat-based products.
3. Vegetarian Option: For the Laos Omelette Recipe
a. Keep the same ingredients as listed.
b. Vegetarian-friendly fish sauce can be used as a substitute, typically made from seaweed or mushrooms.
c. No other modifications are needed for a vegetarian omelette.
4. Mediterranean Diet Option:
a. Keep the same ingredients as listed.
b. Serve the omelette with a side of fresh Mediterranean salad, including ingredients such as olives, cucumbers, and feta cheese.
c. Use extra virgin olive oil for frying the omelette.
d. Add a sprinkle of dried oregano or za’atar on top of the omelette for a Mediterranean twist.
e. Serve with whole grain pita bread or a side of hummus for the Laos Omelette Recipe.
5. Keto Diet Option: For the Laos Omelette Recipe
a. Keep the same ingredients as listed.
b. Use ghee or coconut oil instead of vegetable oil for frying the omelette.
c. Increase the amount of chopped vegetables and decrease the Thai chili to fit personal preference for carbohydrate intake.
d. Serve with a side of avocado or top the omelette with sliced avocado for healthy fats.
e. Enjoy the omelette with a side of keto-friendly vegetables or a small portion of cauliflower rice.
6. Heart Healthy Diet Option:
a. Keep the same ingredients as listed.
b. Use olive oil or avocado oil instead of vegetable oil for frying the omelette.
c. Opt for low-sodium or reduced-sodium fish sauce to reduce sodium intake with the Laos Omelette Recipe.
d. Serve the omelette with a side of mixed greens or steamed vegetables for added nutrition.
e. Limit the use of Thai chili or omit it completely if desired.
7. Paleo Option: For the Laos Omelette Recipe
a. Keep the same ingredients as listed.
b. Use coconut aminos instead of fish sauce to maintain a paleo-friendly omelette.
c. Cook the omelette in coconut oil or ghee instead of vegetable oil.
d. Enjoy the omelette with a side of fresh fruits or a paleo-friendly salad.
e. Omit the use of Thai chili or replace it with a paleo-approved spice like paprika.
8. Low Carb Option:
a. Keep the same ingredients as listed.
b. Use a non-stick cooking spray instead of vegetable oil for frying the omelette.
c. Increase the proportion of low-carb vegetables like bell peppers and mushrooms in the omelette.
d. Serve the omelette with a side of sautéed spinach or zucchini noodles in the Laos Omelette Recipe.
e. Omit the use of Thai chili or replace it with a low-carb hot sauce in in the Laos Omelette Recipe.
9. Whole30 Option: For the Laos Omelette Recipe
a. Keep the same ingredients as listed.
b. Ensure the fish sauce used is Whole30 compliant or use coconut aminos as a substitute.
c. Cook the omelette in ghee or avocado oil instead of vegetable oil.
d. Serve the omelette with a side of roasted sweet potatoes or a fresh Whole30-approved salad.
e. Omit the use of Thai chili or replace it with compliant spices like cayenne pepper or chili powder.
10. Weight Watchers Option:
a. Keep the same ingredients as listed.
b. Use a non-stick cooking spray instead of vegetable oil for frying the omelette to reduce added fats.
c. Adjust the proportions of vegetables to fit personal preference and to control the overall point value.
d. Serve the omelette with a side of mixed greens or a low-point side salad for in the Laos Omelette Recipe.
e. Omit the use of Thai chili or adjust the quantity based on personal preference and point allocation.
11. Low Fat Option: For the Laos Omelette Recipe
a. Keep the same ingredients as listed.
b. Use cooking spray instead of vegetable oil for frying the omelette.
c. Reduce the amount of chopped cilantro and green onions to decrease the overall fat content.
d. Serve the omelette with a side of steamed vegetables or a fresh fruit salad.
e. Omit the use of Thai chili or replace it with a low-fat hot sauce or a sprinkle of paprika.
12. Vegetable Variations:
a. Substitute some or all of the listed vegetables with other options such as spinach, kale, or grated carrots.
b. Experiment with different combinations of vegetables to create unique flavor profiles.
c. Add roasted or grilled vegetables for additional depth of flavor.
d. Consider adding a variety of herbs such as basil or mint to enhance the vegetable medley.
e. Customize the vegetable proportions based on personal preferences and dietary needs.
f. Opt for seasonal vegetables for a fresher taste in the Laos Omelette Recipe.
g. Explore incorporating pickled or fermented vegetables for added tanginess.
FAQs About the Laos Omelette Recipe
Can I use a different type of cheese in my Omelette?
Yes, you can use any type of cheese you prefer or have on hand. Some popular choices include cheddar, Swiss, and feta.
How do I prevent my Omelette from sticking to the pan?
Make sure your pan is well-greased with oil or butter, and use a non-stick pan if possible. Use low to medium heat and be patient – don’t try to flip the Omelette too early or too aggressively.
Can I make this Laos Omelette Recipe ahead of time?
While Omelettes are best served fresh, you can make them ahead of time and reheat them in the microwave or in a pan on low heat. Just be aware that they may not be as fluffy as when freshly made.
How can I add more flavor to my Laos Omelette Recipe?
You can add herbs, spices, and other seasonings to your Omelette for extra flavor. Some popular choices include chives, basil, garlic powder, and paprika.
Can I make an Omelette without eggs?
While traditional Omelettes are made with eggs, there are many egg-free alternatives such as tofu or chickpea flour. These will have a slightly different texture and taste but can still be delicious.
Final Thoughts
The many delicious foods I’ve had during my travels have left an everlasting mark on my mind, body, and appetite. When in Laos, though, I discovered a seemingly regular meal that turned out to be very extraordinary: the Laos Omelette Recipe.
I fell in love at first mouthful with this Laos Omelette Recipe and knew I had to get the recipe to take home. The light and airy eggs concealed a symphony of flavors that played well off one another. A burst of brightness came from the lemongrass, kaffir lime leaves, and galangal, and the heat from the chilies left me wanting more.
Laos Omelette Recipe
Equipment
- Large mixing bowl
- Large non-stick skillet or wok
- Spatula
Ingredients
- 8 eggs large
- 1/4 cup fish sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green onions chopped
- 1/2 cup cilantro chopped
- 1/2 cup tomatoes chopped
- 1/2 cup mushrooms chopped
- 1/2 cup bell peppers chopped
- 1/2 cup Thai chili finely chopped optional
- 1/2 cup vegetable oil
Instructions
In a large mixing bowl, crack open 8 large eggs.
- a. Use a fork or whisk to beat the eggs until the yolks and whites are well combined.
- b. Set aside.
Add 1/4 cup of fish sauce to the beaten eggs.
- a. Stir the fish sauce into the eggs, ensuring it is evenly distributed.
- b. The fish sauce adds a savory umami flavor to the omelette.
Season the egg mixture with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- a. Sprinkle the salt and black pepper evenly over the egg mixture.
- b. Use a fork or whisk to gently incorporate the seasoning into the eggs.
Add 1/2 cup of chopped green onions, 1/2 cup of chopped cilantro, 1/2 cup of chopped tomatoes, 1/2 cup of chopped mushrooms, 1/2 cup of chopped bell peppers, and 1/2 cup of finely chopped Thai chili (optional) to the egg mixture.
- a. Mix the chopped green onions into the egg mixture.
- b. Incorporate the chopped cilantro into the mixture.
- c. Gently fold in the chopped tomatoes.
- d. Add the chopped mushrooms and mix well.
- e. Incorporate the chopped bell peppers into the egg mixture.
- f. If desired, add the finely chopped Thai chili for extra spiciness.
Heat 1/2 cup of vegetable oil in a large non-stick skillet over medium heat.
- a. Pour the vegetable oil into the skillet, ensuring it covers the entire surface.
- b. Allow the oil to heat up for a few minutes until it shimmers.
Once the oil is hot, carefully pour the egg mixture into the skillet.
- a. Pour the egg mixture slowly and evenly to cover the entire skillet.
- b. The mixture should sizzle when it comes into contact with the hot oil.
Cook the omelette for about 5 minutes or until the edges start to set.
- a. Use a spatula to gently lift the edges of the omelette and allow the uncooked egg mixture to flow underneath.
- b. Continue cooking until the edges are firm and slightly golden.
Carefully flip the omelette using a large spatula or by sliding it onto a plate and inverting it back into the skillet.
- a. Slide the spatula under the omelette and quickly flip it over.
- b. Alternatively, place a large plate over the skillet, hold it firmly, and invert the skillet to transfer the omelette onto the plate. Then, slide it back into the skillet.
Cook the other side of the omelette for an additional 3-5 minutes until cooked through.
- a. Allow the omelette to cook undisturbed until the underside is golden brown.
- b. Gently press the omelette with the spatula to ensure it is cooked evenly.
Once the omelette is fully cooked, transfer it to a cutting board.
- a. Slide the spatula under the omelette and carefully transfer it to a cutting board.
- b. Let it rest for a minute before slicing.
Slice the omelette into wedges or squares.
- a. Use a sharp knife to cut the omelette into desired shapes.
- b. Wedges or squares are commonly used for serving.
Serve the Laos omelette hot as a main dish or as a side with steamed rice.
- a. Transfer the sliced omelette to a serving platter or individual plates.
- b. Garnish with additional chopped cilantro or green onions, if desired.
