Thai Omelette
3 Whole Eggs
½ Cup Tomato
2 Tbsp. Green Onion
1 Tbsp. Coriander (Cilantro)
1 Tbsp. Thai Blend Seasoning
1 Tsp. Water
2 Tsp. Oyster Sauce
1 Dash Salt and Black Pepper

Preparing the vegetables and egg mixtures:
  • Chop the tomatoes, green onions and coriander into small pieces.
  • Whisk the eggs, water, oyster sauce and Thai Blend in a bowl.
  • Add the chopped vegetables once eggs whisked and combine in a bowl (see image 2).
Cooking the Omelette:
  • Pre-heat a skillet on medium heat, preferably a non-stick skillet or wok with thick bottom to maintain heat.
  • Add the olive into the skillet (covering bottom of skillet) and heat the oil until the oil just starts to smoke.
  • Once smoke appears, immediately put the egg mixture in the skillet.
  • Reduce the heat to medium after 30 seconds to prevent the eggs from browning too quickly.
  • The omelette is best cooked on one side first then carefully flipped to the other side for final cooking like below:
  • Once cooked, remove the omelette and you can sprinkle some more Thai Blend seasoning and salt to taste.
This is an authentic Thai omelette recipe and can be adjusted per your preference with vegetables, meats and seafood.

Serves 2 people and just adjust recipe for more servings.

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