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Thai-style breakfast omelettes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Start your day right with a vibrant Thai-style breakfast omelette bursting with vegetables, spicy chili, and zesty lime flavors!
Ingredients:
  • 8 eggs
  • 42.00 gm lime juice
  • 36.60 gm fish sauce
  • 1 long red chilli, thinly sliced
  • 27.60 gm vegetable oil
  • 100g cup mushrooms, thinly sliced
  • 1 medium red capsicum, thinly sliced
  • 2 medium tomatoes, roughly chopped
  • 150g green beans, trimmed, halved lengthways
  • 250.00 ml bean sprouts, trimmed
  • 125.00 ml fresh coriander leaves
Instructions:
  • Combine eggs, lime juice, fish sauce, 1/4 cup water, and half of the chili in a spacious pitcher, and whisk until smooth.
  • In a medium non-stick frying pan over medium-high heat, sauté mushrooms and bell peppers in 2 teaspoons of oil until golden and tender, about 5 minutes. Stir in tomatoes and cook for an additional 2 minutes until slightly softened.
  • Place the green beans in a heatproof bowl and cover them with boiling water. Let them stand for 3 minutes, then drain and rinse under cold water. Combine the mushroom mixture, green beans, and sprouts in a bowl.
  • Clean the pan with a quick wipe. Heat up 1 teaspoon of the leftover oil in the pan over medium-high heat. Pour 1/4 of the egg mixture into the pan, swirling to coat the bottom. Cook for 30 seconds until just set, then slide the omelette onto a plate and cover to keep warm. Repeat with the rest of the oil and egg mixture to make 4 omelettes.
  • Spread a quarter of the mushroom mixture over one side of each omelette. Fold them in half to seal the filling inside. Garnish with fresh coriander and the rest of the chili before serving.

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