Simple Lao Omelette
This Simple Lao Omelette is about to flip the tables. A fluffy egg delight stuffed full of veggies and Asian flavour to keep you satisfied all afternoon.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 omelette
- 3 eggs
- 1 cup rice flour
- 1 cup warm water
- 2 tsp salt
- 1 handful bean sprouts
- 1 handful water spinach cut into 4 cm strips
- 1 handful spring onion chopped
- Crushed peanuts
- Chopped chilli or chilli flakes
- 1-2 tbsp fish sauce
- 1 - 2 tsp sugar to your liking
- ½ tsp lime juice
- ½ tsp soybean oil or coconut oil
To make the rice flour batter, mix 1 cup flour with 1 cup of warm water and 2 tbsp of salt
Whisk eggs in a bowl and add 1 ladle of the batter. Mix well.
Heat up oil in a wok over a high head, ensuring the oil reaches all over the pan.
Using a ladle, spoon the mixture in the wok then pick it up and swirl to spread the mixture evenly over the entire surface.
Place the bean sprouts, spring onion and spinach roughly in the centre of the omelette and cover with a lid for about a minute.
Place more oil onto your spatula and drip around the edges of the omelette - this is a very important step to avoid sticking.
Using the spatula, lift the edges of the omelette and fold over the middle to create a parcel.
Place onto serving dish and top with chopped peanuts, chilli and fish sauce to your liking.
- For the rice flour batter you ideally want a thin consistency not a thick batter and 2 tbsp of salt.
- If you end up making too much of that dipping sauce, you could always make some of these tasty Crispy Thai Spring Rolls to use it all up. Jus sayin’ 😉
- Substitute water spinach with morning glory, Chinese spinach or bok choy.
Calories: 851kcal | Carbohydrates: 143g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 491mg | Sodium: 6266mg | Potassium: 356mg | Fiber: 4g | Sugar: 14g | Vitamin A: 776IU | Calcium: 90mg | Iron: 3mg