Thai Chili Crisp Omelette
Fluffy eggs folded around crispy onions and fresh cilantro, finished with a drizzle of chili crisp and lime. A 10-minute breakfast that tastes like a Bangkok street stall.
- Total time
- 10 min
- Servings
- 1
- Calories
- 285
- Protein
- 16g
Ingredients
- 3 large eggs
- ½ medium shallot, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1.5 tbsp chili crisp (or crispy chili oil)
- ½ whole lime
- ½ tsp fish sauce
- 1 tbsp neutral oil (for cooking)
Instructions
- 1
Crack eggs into a bowl, add fish sauce and a pinch of salt. Whisk until bubbles form on top.
- 2
Heat oil in a 10-inch nonstick skillet over medium-high until it shimmers, about 60 seconds.
- 3
Add shallot slices, cook until crispy and golden, stirring occasionally, about 2 minutes. Remove and set aside.
- 4
Pour egg mixture into the skillet, tilting to spread evenly. Let it set 30 seconds, then gently push cooked edges toward center.
- 5
When the top is barely wet but the bottom is set, scatter crispy shallots and cilantro on one half.
- 6
Fold omelette in half, slide onto a plate, drizzle with chili crisp, and squeeze lime juice over top. Serve immediately.
Tools you’ll need
- mixing bowl
- 10-inch nonstick skillet
- whisk
- spatula
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