Thai
Thai Coconut Curry Omelette
A delicious twist on the classic omelette, infused with flavors of Thai curry, coconut milk, and fresh herbs. Perfect for a flavorful breakfast!
Total Time25 minutes
Servings2
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
18
Protein
10
Carbs
24
Fat
2
Fiber
0g
Sodium
Ingredients
- 4 large eggs
- 1/4 cup coconut milk
- 1 tablespoon red curry paste
- 1/2 onion, finely chopped
- 1 small bell pepper, diced
- 1/2 cup spinach, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- Lime wedges for serving
Instructions
- 1In a mixing bowl, whisk together eggs, coconut milk, red curry paste, and a pinch of salt and pepper until well combined.
- 2In a skillet, heat vegetable oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.
- 3Add the spinach to the skillet and cook for another minute until wilted. Remove the sautéed veggies from the skillet and set aside.
- 4Pour the egg mixture into the same skillet. Allow it to cook undisturbed for about 3-4 minutes until edges start to set.
- 5Using a spatula, gently lift the edges of the omelette, allowing uncooked eggs to flow to the edges.
- 6Once the omelette is mostly set, spread the sautéed vegetables evenly over one half of the omelette. Sprinkle fresh cilantro and drizzle fish sauce over the veggies if using.
- 7Carefully fold the omelette in half over the fillings and cook for another 1-2 minutes until fully cooked through.
- 8Slide the omelette onto a plate, garnish with extra cilantro, and serve with lime wedges.
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