Thai Omelet is a real comfort food to Thai people. It is quick and easy. This golden brown omelet always reminds me of my childhood and it was one of the first dishes I learned how to make.
You can put almost anything in it, so it is very versatile. A few months ago, I made Thai Mushroom Omelet. You can also put some ground pork or chicken, like I said… anything goes. Really.
Today, I have a beautiful sweet red bell pepper, some green onions and garlic in my pantry. So, I decided to make Thai Red Pepper Omelet.
Let’s cook some food!
Crack the eggs into a bowl. Add Fish Sauce
Here is the Golden Mountain Seasoning Sauce
Beat the eggs with a fork.
Add chopped red bell pepper, green onion and garlic. Stir until all mixed.
Heat up the oil in a pan, medium heat. To test if the oil is hot, drop a tiny bit of egg mixture into the pan. If it is sizzling, that means the pan is hot and ready.
Add the mixture of eggs into the pan. Cook until the eggs are mostly set but the center is still a little runny and the bottom starts to turn golden brown, 3-4 minutes.
Flip the eggs with a spatula. Don’t worry if it breaks, it does not have to stay in tact, it will still taste good.
Let the other side cook until golden brown, about 3 minutes.
Turn off the heat. Garnish with some green onions (optional). Serve with quinoa or rice and Thai Sweet Chili Sauce
I hope you give both Omelet recipes a try, Thai Red Pepper Omelet and Thai Mushroom Omelet. The recipe card is below.
- 4 eggs
- 1 teaspoon fish sauce
- 1 teaspoon Golden Mountain Seasoning Sauce or light soy sauce
- ¼ teaspoon black or white pepper
- ½ red bell pepper, chopped into small pieces
- 1 finely chopped green onion
- 1 clove minced garlic
- 2 tablespoons vegetable or canola oil
- Crack the eggs into a bowl. Add fish sauce, Golden Mountain Seasoning Sauce (or light soy sauce) and black (or white) pepper. Beat the eggs with a fork.
- Add chopped red bell pepper, green onion and garlic. Stir until all mixed.
- Heat up the oil in a pan, medium heat. To test if the oil is hot, drop a tiny bit of egg mixture into the pan. If it is sizzling, that means the pan is hot and ready.
- Add the mixture of eggs into the pan. Cook until the eggs are mostly set but the center is still a little runny and the bottom starts to turn golden brown, 3-4 minutes.
- Flip the eggs with a spatula. Don't worry if it breaks, it does not have to stay in tact, it will still taste good. Let the other side cook until golden brown, about 3 minutes.
- Turn off the heat. Garnish with some green onions (optional). Serve with quinoa or rice and Thai Sweet Chili Sauce.
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