This recipe was inspired by the wonderful light ‘egg net’ omelettes that my favourite Thai place makes. While I love the restaurant ‘net’ version, it’s far too much hassle for home cooking. Whereas this simple omelette takes only a few minutes to prepare and packs a big flavour punch.
Thai Omelette
Ingredients
- 3 eggs
- 1-2 red chilli peppers (small) finely sliced
- 1 green onions (scallions / shallots) finely sliced
- 1/2 bunch mint leaves picked & torn if large
- 2-4 tablespoons oyster sauce
Instructions
- Heat a small fry pan on a medium heat. Meanwhile whisk eggs and chilli until just combined. Season.
- Add a little oil to the pan and then the egg. Cook for about 30 seconds then gently move the cooked edges into the middle and allow the runny egg to run out to the sides.
- Leave for another 30 seconds to 1 minute or until the egg is almost all set.
- Remove from the heat. Top with herbs and drizzle with oyster sauce. Serve.
Leftover Potential
OK. But nicer when freshly made. Difficult to reheat without overcooking the egg.
Variations
vegetarian – use vegetarian ‘oyster’ sauce or replace with hoisin or sweet soy sauce.
vegan – pan fry some sliced tofu and serve with the herbs, chilli and sauce. See above for veggie oyster sauce options.
herby – for an extra freshness add in 1/2 bunch fresh coriander leaves.
crunchy – add a few handfuls of bean sprouts to the mint.
no oyster sauce? – serve with soy sauce (you won’t need as much) or lime juice instead.
carnivore – top omelette with cooked chicken.
more substantial (carb lovers) – serve with steamed or fried rice or rice noodles.
more veg – serve with steamed asian greens as a side.
more substantial (low carb) – serve with cauliflower rice or roast cashews / peanuts.
keto / ultra low carb – replace oyster sauce with soy sauce.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.
green onions – skip them or keep in the fridge in a plastic bag for weeks.
mint – best to use for another meal. Leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.
oyster sauce – unopened bottles keep in the pantry. Once opened will keep in the fridge for months.
Problem Solving Guide
bland – try a little more oyster sauce.
too salty – go easy on the oyster sauce.
eggs rubbery – this means the eggs have been overcooked. Next time remove from the heat before the egg is completely set. Remember it will keep cooking after the heat has been turned off.
eggs ‘snotty’ – if there are watery or other icky bits it means the eggs are undercooked. You could pop back in the pan with the undercooked side down for a few seconds if you like.
Serving Suggestions
Great as a quick meal on its own or as part of a Thai banquet.
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I mixed the green onion in with the eggs and chilli just because I’m not fond of any variety of raw onion, used hoisin sauce rather than oyster on a whim, and had it with stir-fried bok choy, zucchini and cashews. Quite good.
oh yum Mark
I know what you mean about raw onion – can imagine it would be lovely in with the egg.