Name: Authentic Thai Omelette with Cha Om
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1
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

Ingredients

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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

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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