Vegetarian Thai Omelet
The vegetarian version of this well-done omelet uses soy sauce instead of fish sauce.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 4 large eggs
- 1 Tbsp. light soy sauce
- ¼ cup chopped mushrooms
- 1 shallot, peeled and sliced
- 1 medium tomato, chopped
- ¼ cup vegetable oil
- Crack eggs into large mixing bowl. Beat well until they are fluffy and egg whites are completely mixed in. Add remaining ingredients except oil and mix well.
- Heat medium frying pan over high heat until hot. Add oil. Make sure oil is very hot, and add egg mixture into the pan. Roll the pan so that the egg mixture spreads out. After 1 minute, the omelet will begin to cook. Pull the sides into the middle and tilt the pan for the eggs to run to the side. Do that all the way around the pan. Wait another minute until one side is cooked and brown, and then flip to cook the other side. Flip parts of omelet back if there is any uncooked egg until all the way done and brown. When omelet is cooked and slightly crispy, transfer it to a plate. Serve with rice.