Thai-Style Omelette

Ingredients

• 4 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon grated white pepper
• 4 tablespoons vegetable oil
• 2 small onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup mixed mushrooms, sliced
• ½ cup chopped fresh cilantro
• 4 tablespoons fish sauce
• 2 tablespoon lime juice
• ½ teaspoon ground Thai chili

Method

1. 1Crack the eggs into a bowl and whisk them together with salt, black pepper, and white pepper until the whites and yolks are fully incorporated.
2. 2Heat 1 tablespoon of vegetable oil in a small wok or non-stick skillet over medium heat, then add the sliced onion and cook, stirring occasionally, until it is translucent and starting to caramelize.
3. 3Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. 4Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown.
5. 5Push the mushroom mixture to one side of the wok, then add the remaining 1 tablespoon of vegetable oil to the empty side.
6. 6Pour the whisked eggs over the oil and let them cook, undisturbed, until the edges start to set, about 30 seconds.
7. 7Add the chopped cilantro, fish sauce, lime juice, and ground Thai chili to the eggs and gently scramble them together with the mushroom mixture.
8. 8Use a spatula to gently fold the edges of the omelette towards the center, cooking for another 30 seconds to 1 minute, until the eggs are just set.

Nutrition per serving