When I was on my travels one of the best breakfast recipes I tried was this Thai Breakfast Omelette. It’s quick to make, fresh and healthy – what better way to start the day?
Serves 1 
15 mins 1 tbsp sunflower oil
2 free-range eggs, loosely beaten
A handful of bean sprouts
A generous scattering of coriander
2 spring onions,
Salted peanuts, chopped
For the dressing:
Juice of 1/2 a lime
1 tbsp fish sauce
1 tsp caster sugar
1/2 a red chilli, finely sliced
1 tbsp sunflower oil
2 free-range eggs, loosely beaten
A handful of bean sprouts
A generous scattering of coriander
2 spring onions,
Salted peanuts, chopped
For the dressing:
Juice of 1/2 a lime
1 tbsp fish sauce
1 tsp caster sugar
1/2 a red chilli, finely sliced
Wok
Medium sized bowl
Small jar
This might come as a surprise to some people, but I found this recipe in an eighteenth-century manuscript, spelt ‘amulet’ (maybe it was considered lucky to eat it), and it is extremely good and filling. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
My inner Dr Seuss fan gets excited at the mere thought of green eggs –even without the ham! I often make neon green spinach crêpes filled with Gruyère cheese and ham as a means to satisfy my needs but I do have a slightly lighter alternative in this super green omelette. This can easily become the vehicle for plenty of other ingredients of your choosing. Recipe from my new book Eat.Live.Go. which is available here.
