Thai Chili Omelette
Fluffy eggs folded around crispy shallots, fresh cilantro, and a hit of Thai chili sauce. Ready in 10 minutes—breakfast that tastes like a Bangkok street stall.
- Total time
- 12 min
- Servings
- 2
- Calories
- 185
- Protein
- 11g
Ingredients
- 4 large eggs
- 1.5 tbsp Thai chili paste (sriracha or sambal oelek)
- 2 medium shallots, thinly sliced
- ¼ cup fresh cilantro, chopped
- ½ whole lime, halved
- ½ tsp fish sauce
Instructions
- 1
Crack eggs into a bowl, whisk with fish sauce and a pinch of salt until pale and frothy.
- 2
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering, about 1 minute.
- 3
Add shallots, cook until golden and crispy at edges, stirring often, about 3 minutes. Remove to a plate.
- 4
Add a bit more oil if needed, then pour in egg mixture. Let it set 1 minute, then gently push cooked edges toward center.
- 5
When top is still slightly wet but edges are set, fold omelette in half. Slide onto a plate.
- 6
Top with crispy shallots and cilantro. Drizzle chili paste and squeeze lime juice over the top.
Tools you’ll need
- 10-inch skillet
- medium bowl
- whisk
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