Authentic Thai Omelette Recipe with Cha Om
Hello, my foodies!! As you guys know, we are in the middle of our world traveling, and right now, we are in Bangkok, Thailand!
While exploring a local market here I stumbled upon a vegetable I’d never seen before. So I took some photos and videos and shared it on my Instagram, hoping someone could answer and explain what the veggie was. I was overwhelmed with responses (thank you all!), and I finally learned that this unique vegetable is called ‘cha om.’
Cha om, a type of acacia, can consume only the soft, leafy part and has a distinct aroma. It can be incorporated into various dishes, whether you choose to stir-fry, add it to soups, or savor it raw in a salad. The most popular suggestion I received was to prepare a traditional Thai omelette with it. While it’s enjoyed in several other Asian countries, I couldn’t resist the opportunity to create an authentic Thai omelette right here in Thailand. 🙂
Authentic Thai Omelette Recipe with Cha Om
Today, I’m going to share a quick and easy recipe for an Authentic Thai Omelette with Cha Om. This dish is perfect for a family-friendly breakfast or brunch, and it’s a great way to explore homemade Thai flavors right in your own kitchen. Here’s what you’ll need:
Ingredients
- 3 eggs
- 1 Thai chili, chopped
- 1 clove of garlic, chopped
- 1 tsp fish sauce (you can substitute with soy sauce or Maggi sauce.)
- 1/2 tsp sugar
- Salt & pepper to taste
- 25g / 1oz Cha om (acacia) leaves (ensure to use only the soft leaves!)
- 1 tbsp cooking oil
Wash cha om and take only the soft leafy part. The hard stems can be discarded.
In a bowl, beat eggs with chopped chili, garlic, fish sauce, sugar, salt, and pepper. Stir in the cha om leaves or your choice of green vegetables.
Preheat your wok or pan over medium-high heat until it’s nice and hot (this helps the egg fluff up). Add cooking oil and swirl to coat.
Pour the egg mixture into the pan, spreading it evenly. Cook for 1 minute, then flip it over. Cook for an additional 30 seconds, then remove from the heat. Transfer the omelet to a serving plate.
This Thai omelet is typically served with Nam Prik Kapi (Thai spicy shrimp paste dip), but if you don’t have it, you can make a simple chili fish sauce. Just combine chopped chilis with 2 tbsp of fish sauce.
Serve the omelet with warm rice and the sauce. Feel free to try this recipe with other vegetables you have on hand. Enjoy!
Authentic Thai Omelette with Cha Om
- Total Time: 7 mins
- Yield: 1 1x
Ingredients
- 3 eggs
- 1 Thai chili, chopped
- 1 clove of garlic, chopped
- 1 tsp fish sauce (you can substitute with soy sauce or Maggi sauce)
- 1/2 tsp sugar
- Salt & pepper to taste
- 25g / 1oz Cha om (acacia) leaves (ensure to use only the soft leaves!)
- 1 tbsp cooking oil
Instructions
- In a bowl, beat eggs with chopped chili, garlic, fish sauce, sugar, salt, and pepper. Stir in the cha om leaves or your choice of green vegetables.
- Preheat your wok or pan over medium-high heat until it’s nice and hot (this helps the egg fluff up). Add cooking oil and swirl to coat.
- Pour the egg mixture into the pan, spreading it evenly. Cook for 1 minute, then flip it over. Cook for an additional 30 seconds, then remove from the heat. Transfer the omelet to a serving plate.
- This Thai omelet is typically served with Nam Prik Kapi (Thai spicy shrimp paste dip), but if you don’t have it, you can make a simple chili fish sauce. Just combine chopped chilis with 2 tbsp of fish sauce.
- Serve the omelet with warm rice and the sauce. Feel free to try this recipe with other vegetables you have on hand. Enjoy!
- Prep Time: 5 mins
- Cook Time: 2 mins
Check out more of my egg recipes!
1 comment
That Thai omelet is the bomb diggety Seonkyoung! I’ll try and find some Cha Om in one of the local Asian foods stores, then I’ll give it a proper go😋. Thank you my friend. Love you❤️.
★★★★★