- 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
- 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