Thai Omelette with Vegetables and Soy-Garlic Sauce Recipe
A fluffy omelette packed with vegetables and a simple soy-garlic sauce is a Thai-style breakfast that works just as well as a quick lunch. In Thailand, eggs are often fried in very hot oil, which makes the edges crispy while the center stays soft.
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
Ingredients
- eggs - 4 pieces
- carrot - 0.5 pieces
- bell pepper czerwona - 0.5 pieces
- onion dymka - 2 pieces
- soy sauce sojowy - 2 tablespoons
- water - 1 tablespoon
- sugar - 0.5 teaspoons
- garlic - 1 clove
- oil roślinny - 2 tablespoons
- pepper czarny - 0.25 teaspoons
Main Ingredient:
eggs
Preparation
- In a bowl, crack the eggs, add 1 tablespoon of soy sauce and pepper. Beat with a fork or whisk for about 30 seconds, until the mixture is uniform and slightly foamy.
- Add the grated carrot, bell pepper and most of the spring onion (reserve a little for sprinkling). Gently mix.
- In a small bowl, prepare the sauce: mix 1 tablespoon of soy sauce, water, sugar and chopped garlic until the sugar dissolves.
- Heat the oil in a medium frying pan over medium-high heat. Pour in the egg mixture with vegetables.
- Fry the omelette for 3–4 minutes, until the edges are set and lightly browned and the center is almost set. If the edges brown too quickly, reduce the heat.
- Using a wide spatula, gently flip the omelette to the other side (you can cut it into two pieces to make it easier) and fry for another 2–3 minutes, until the eggs are fully set.
- Transfer the omelette to a plate and cut into triangles or strips.
- Sprinkle with the remaining spring onion and serve with the soy-garlic sauce for drizzling or dipping.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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