Quick and easy Thai omelette
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Quick and easy Thai omelette


Susan says

I ate this omelette on a Thai airways flight, which served it as an accompaniment to khao tom soo sap (Thai rice soup with meatballs). The combination is a perfect breakfast, whether you are in the air, or in the comfort of your home. 

Kaffir lime leaves are double leaves – they are attached to each other as a pair. You need two pairs for two omelettes.

For the omelette
large eggs
5ml (1tsp)
fish sauce
fine sea salt
finely ground white pepper
medium-sized shallots, peeled
medium-sized pairs of kaffir lime leaf
10ml (2tsp)
cooking oil
For the prik nam pla (chilli fish sauce)
30ml (2tbsp)
fish sauce
red bird's-eye chillies, or another type of small, hot chilli, such as serrano
5ml (1tsp), or to taste
fresh lime juice (optional)

Make the prik nam pla first. Thinly slice the bird's-eye chillies and divide between two small sauce dishes. Add 15ml (1tbsp) of fish sauce and half a teaspoon of fresh lime juice (if using) to each dish. Taste the mixture and add more lime juice, if needed.


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Whisk the eggs with the fish sauce, salt and white pepper. Halve the shallots and thinly slice them, then add them to the eggs. Use a paring knife to remove the tough vein that runs down the centre of the kaffir lime leaves. Stack the leaves, then julienne them as thinly as possible. Place the pieces in the bowl with the eggs and shallot and whisk again.


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Place a skillet (about 20cm/8in) over a medium flame. When the skillet is hot, add 5ml (1tsp) of cooking oil and use a paper towel to rub it into the pan to coat it lightly. Whisk the egg mixture again, then pour half of it into the pan. Stir briefly, then let the mixture cook undisturbed so it's set and lightly browned on the bottom. Flip it over and cook the other side until it's just set. Flip the omelette over again onto a plate, so the browned side is on the bottom. Fold the omelette in half. Heat the skillet again over a medium flame, grease it with 5ml (1tsp) of oil and make a second omelette with the remaining egg mixture. Serve with the rice soup and the prik nam pla on the side.


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