Stuffed Thai Omelet

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a flavorful and filling breakfast option? Look no further than this delicious Stuffed Thai Omelet recipe. Packed with aromatic Thai herbs and spices, this omelet is a perfect blend of savory and spicy flavors. The combination of fluffy eggs and a medley of vegetables creates a satisfying and nutritious meal to start your day. With just a few simple steps, you can whip up this mouthwatering omelet in no time.

Keywords: Stuffed Thai Omelet, recipe, flavorful, breakfast, Thai herbs, spices, savory, spicy, fluffy eggs, vegetables.

stuffed thai omelet recipe details

Stuffed thai omelet recipe, recipe Rating: 4.6
Number of votes:105

Start your day with a little variety. This omelet with Thai flavorings feeds four and keeps you full until lunch, when you’ll go for Mexican, maybe…?
Ready in: 25 mins

Ingredients

Serves: 4

• 4 teaspoons cornstarch
• 8 eggs
• 1/4 to 1/2 teaspoon dried red pepper flakes
• 2 tablespoons canola oil
• 4 1/2 ounces fine rice noodles, cooked according to package directions
• 1 teaspoon toasted sesame oil
• 4 ounces white button mushrooms, sliced
• 2 carrots, cut into 2-inch matchsticks
• 1 small green bell pepper, seeded and cut into thin strips
• 6 ounces white cabbage, finely shredded
• 2 tablespoons light soy sauce
• 2 teaspoons white wine vinegar
• 2 teaspoons chopped ginger
• Salt and pepper

Preparation method

Prep: 10 mins | Cook: 15 mins

1. In a mixing bowl, beat the cornstarch with 3 tablespoons cold water. Whisk in the eggs, then season with red pepper flakes, salt, and pepper to taste.
2. Pour 1 teaspoon canola oil into a small nonstick skillet and place over medium heat. When hot, add 1/4 of the egg mixture. Cook without stirring, lifting edges up as they set to allow uncooked egg to run underneath. Transfer to a plate and keep warm. Repeat 3 more times.
3. In a separate skillet, heat sesame oil over medium heat. Cook mushrooms, carrots, green pepper, and cabbage in hot oil for about 5 minutes, then add soy sauce, vinegar, ginger, and cooked rice noodles. Heat through.
4. Divide vegetable stuffing in four and place a portion on each cooked egg round. Fold the egg rounds in half over the filling and serve.