Thai Omelette with Crispy Edges
Fluffy eggs infused with Thai aromatics and finished with a tangy tamarind-fish sauce glaze. A breakfast that tastes like a Thai street stall in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 265
- Protein
- 14g
Ingredients
- 4 large eggs
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- 2 cloves garlic, minced
- 1 whole Thai chilies (red or green), sliced thin
- 2 tbsp olive oil
- ¼ cup cilantro and scallions, chopped
- 1 whole lime wedge
Instructions
- 1
Whisk eggs with 1 tbsp fish sauce until pale and frothy, ~1 minute.
- 2
Stir tamarind paste, garlic, and sliced chili together in a small bowl.
- 3
Heat 2 tbsp olive oil in a 10-inch skillet over medium-high until shimmering.
- 4
Pour eggs into the skillet; let sit for 15 seconds, then tilt pan to spread evenly.
- 5
Cook without stirring until edges curl and lift easily, about 3 minutes.
- 6
Fold omelette in half. Slide onto a plate.
- 7
Drizzle tamarind glaze over the omelette. Scatter cilantro and scallions on top.
- 8
Serve with a lime wedge to squeeze over.
Tools you’ll need
- 10-inch skillet
- whisk
- small bowl
- spatula
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