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Donal Skehan
Thai Breakfast Omelette | DonalSkehan.com, This fresh, filling omelette recipe will put a pep in your step!
  • breakfast

Thai Breakfast Omelette

October 09

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?

  • time 15 mins
  • serves Serves 1
  • video
Method
  1. In a wok, heat the sunflower oil and allow to reach a high temperature. While that is heating up (you need it nice and hot), loosely whisk the eggs in a separate bowl. Once the wok has heated fully, pour the beaten egg into the base and move it around so that it coats the sides and bottom completely. It will cook very quickly. Add in the bean sprouts, spring onions, coriander, chilli and crushed peanuts, keeping a few back to garnish.
  2. When you notice the edges of the egg becoming golden brown, fold back the cooked egg to create a parcel over the other ingredients. Press it down to make sure everything is nice and compact and place on a serving plate.
  3. To make the dressing, put all the ingredients in a jar and shake well to combine. A few flecks of red chilli is nice here too if you fancy a bit of a kick in the morning! Top the omelette parcel with some more bean sprouts, chopped coriander and a final scatter of peanuts.

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Ingredients

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

You'll Need

Wok

Medium sized bowl

Small jar

 

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photo
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