Stuffed thai omelet recipe
Stuffed Thai Omelet
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
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
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 mins1. 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.
Share this content!
As seen in:
Reference: Stuffed thai omelet recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 36 times, 1 visit(s) today