Simple Lao Omelette

For crispy on the outside, fluffy on the inside omelettes you can whip up in 10 minutes, check out this Simple Lao Omelette. Filled with perfectly wilted greens and dished up with a tasty sweet and sour dipping sauce, this vegetarian omelette is deliciously filling AND healthy!

Course Lunch

Cuisine Lao

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings omelette

Calories 409kcal

Author Wandercooks

Cost $7

Equipment

Ingredients

3 eggs
1/4 cup rice flour
1/4 cup warm water
1/2 tsp salt
1 handful bean sprouts
1 handful water spinach cut into 4 cm strips
1 handful spring onion / green onion chopped
vegetable oil for cooking

Optional Toppings

Salt
Pepper
Crushed peanuts
Chilli flakes or fresh chopped chilli

Dipping Sauce

1-2 tbsp fish sauce
1 - 2 tsp sugar to your liking
½ tsp lime juice
½ tsp vegetable oil or coconut oil

Instructions

To make the batter, mix the rice flour, warm water and salt. Whisk the eggs in a separate bowl, then pour into batter. Mix until combined.
1/4 cup rice flour, 1/4 cup warm water, 1/2 tsp salt, 3 eggs
Heat the vegetable oil in a wok over a high heat, ensuring the oil reaches all over the pan.
vegetable oil
Using a ladle, spoon the mixture around the edges of the wok, then swirl to spread it out evenly over the entire surface.
Top the omelette with bean sprouts, spring onion and spinach slightly off centre. Cover with a lid to steam until the veggies have wilted slightly (around 1 minute).
1 handful bean sprouts, 1 handful spring onion / green onion, 1 handful water spinach
Dab your spatula with oil and drip more around the edges of the omelette - this is a crucial step to stop it sticking. Gently lift the edges of the omelette with the spatula and fold over the middle to create a parcel.
Transfer to a serving plate and serve with finely chopped peanuts, chilli and dipping sauce.
Crushed peanuts, Chilli flakes

For the dipping sauce:

In a small bowl, add the fish sauce, sugar, lime juice and vegetable oil. Give it a quick stir and serve.
1-2 tbsp fish sauce, 1 - 2 tsp sugar, ½ tsp lime juice, ½ tsp vegetable oil

Notes

Make It Your Way - Try adding your favourite combo of sliced mushrooms, diced tomato, herbs (chives, coriander/cilantro or dill), chopped garlic, chilli, etc. You could even add BBQ chicken, cheese or tofu for a little extra protein and flavour.
Add Spice - Tweak the flavours with a sprinkling of cayenne, paprika, shichimi chilli powder, or Sriracha hot sauce.
Batter Consistency - Aim for a thin consistency, not a thick batter. This will help you swirl it out to the edges of the wok and create that nice thin omelette layer.
Oil the Wok - Make sure the oil coats the wok evenly to avoid the omelette sticking or tearing.
Veggies - Place the veggies slightly off centre to make it easier to fold over the top.
Golden Brown - Fry until the bottom is golden brown, carefully fold over the veggies, then flip and fry the other side until cooked.
Rice Flour - This is what adds that crispy crunch to your omelette. The most popular/widely available brand is Erawan Thai rice flour. You can usually find it at Asian grocers or in the international aisle of larger supermarkets. Look for the bag with the red label (the green one is for glutinous rice flour which is not what we want for this recipe). Substitute with potato starch if you need.

Nutrition