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Thai omelette

Recipe from: 1/4/2001 12:00:00 AM
Ingredients 10
Servings 2


  • 30
    fresh Thai herbs, such as chillies, lemon grass and fresh coriander leaves
  • 30
  • 250
    fresh mushrooms
  • 200
    broccoli, broken into florets
  • 200
    baby spinach
  • 30
    soy sauce
  • 8
    extra-large eggs
  • salt any freshly ground black pepper
  • butter for frying


Finely chop 1 or 2 of the chillies and lemon grass, and set aside. Heat the oil in a wok or large pan and sauté the mushrooms, finely chopped chillies and lemon grass until tender and fragrant.
Add the broccoli and spinach, and sauté until just tender. Season with soy sauce and mix. Whisk the eggs, salt and freshly ground black pepper together.
Finely chop the coriander leaves and add to the egg mixture. Heat the butter in a large pan and add half the egg mixture.
Heat until just set and flip over. Heat until just done on the other side and turn out onto a large serving platter.
Keep warm while making an omelette with the rest of the egg. Divide the filling between the two omelet's and fold over. Serve immediately.

Read more on: eggs  |  shallow-fry

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