Cambodian Saom Omelette

This Cambodian Saom Omelette recipe is based on the traditional Cambodian Saom Omelette that is a staple in Cambodian cuisine.

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5 from 1 vote

Prep Time: 10

Cook Time: 19

Course: Breakfast, Side Dish

Cuisine: Cambodian, SE Asian

Keyword: Cambodian Saom Omelette Recipe

Servings: People

Calories: 156 kcal

Equipment

Large mixing bowl
whisk
Large non-stick skillet
Spatula
Cutting board
knife

Ingredients

`6 large eggs
1/2 cup milk
1/2 tsp black pepper
1/4 tap salt
1/4 cup chopped fresh herbs (such as parsley, chives, and dill)
2 tbsp unsalted butter

Instructions

Crack the eggs into a large bowl and whisk together with the milk, salt, and black pepper until the eggs are well beaten and the mixture is smooth.
Stir in the chopped herbs.
Heat a large nonstick skillet over medium-high heat. Add the butter and swirl to coat the bottom of the pan.
Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set but still slightly moist on top.
Fold the omelet in half and slide it onto a large serving platter. Cut the omelet into 8 slices and serve immediately.

Notes

Tips and Tricks

Make sure to whisk the eggs well to incorporate air, which will make the omelette fluffier.

Use a non-stick skillet to prevent the omelette from sticking and make it easier to flip.

If you're having trouble flipping the Omelette, you can use a plate. Slide the Omelette onto a plate, invert the skillet over the plate, and flip the whole thing over.

You can also add shredded cheese or sautéed vegetables to the Omelette for extra flavor.

Nutrition

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