Laos Omelette Recipe
194kcal
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
Method
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.
Nutrition
Calories194kcalCarbohydrates2gProtein6gFat18gSaturated Fat3gPolyunsaturated Fat9gMonounsaturated Fat5gTrans Fat0.1gCholesterol164mgSodium707mgPotassium166mgFiber1gSugar1gVitamin A738IUVitamin C15mgCalcium35mgIron1mg
Notes
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.