Thai vegetable omelette
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Thai vegetable omelette


Susan says

I am sure there are days when you come home hungry, but there's little in the fridge. If you have eggs and some type of green vegetable on hand, and a few staples and seasonings in your pantry, you can have an easy meal on the table that will take less than it would for a delivery service to bring food to your door.

A Thai omelette is quickly cooked over a high flame so it's roughly shaped and brown in spots - unlike the smooth, oval, pale yellow dish you would be served if you ordered an omelette at a French restaurant. It uses a fair amount of oil, but you can blot up the excess when you take the omelette out of the skillet.

Make this with any type of sturdy green vegetable you have. I like to use long beans (also called snake beans) but it can be other types of green beans, broccoli, or Chinese vegetables such as gai lan or choi sum.

If you have cooked rice in the fridge, heat it and serve it with the omelette; if not, it is good eaten with toast.

bird's-eye chilli, green or red
40-60g (1½-2oz)
green vegetables
large eggs
10ml (2tsp)
fish sauce
granulated sugar
a pinch
fine sea salt
cooking oil as necessary

Halve the shallot and thinly slice it. Halve the chilli, then use a small spoon to scrape out the seeds and stem, then discard them. Finely mince the chilli.


Cut the vegetable into 5mm (¼ in) pieces. If it's a hard green vegetable (such as broccoli), bring a small pot of water to the boil, add the broccoli pieces and blanch for 15 seconds, then drain in a colander.


Crack the eggs into a bowl and whisk until smooth. Whisk in the fish sauce and sugar, then mix in the shallot and chilli.


instructions image

Heat a 25cm (10 in) skillet over a high flame and add about 5ml (1 tsp) of oil. When the oil is hot, add the vegetables and a pinch of salt, then stir-fry until slightly softened. Remove the vegetables from the pan.


Place the skillet (no need to wash it) over a high flame and when it's very hot, add about 45ml (3 tbsp) of oil.


Add the vegetables into the ingredients in the bowl and stir well. Add the egg mixture to the hot skillet. Stir slowly for about 30 seconds, or until the mixture starts to form large curds. Cook without stirring for about 60 seconds, or until the omelette is set on the bottom and lightly browned.


Carefully lift the omelette with a spatula and flip it over. Cook the other side until set and lightly browned.


Slide the omelette onto a paper towel-lined plate and blot the top with another paper towel.


Fold the omelette in half then place it on a serving plate. Serve with hot rice, or toast.


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