Thai Mushroom Omelette
Elevate your breakfast routine with this flavorful Thai Mushroom Omelette, a quick and easy recipe that delivers bold Southeast Asian flavors in just 20 minutes! Packed with tender mushrooms, aromatic shallots, and a hint of heat from red chili, this dish combines classic omelette techniques with savory ingredients like fish sauce, soy sauce, and lime juice to create a perfectly balanced, umami-rich meal. Garnished with fresh cilantro and green onions, this omelette is not only visually stunning but also versatile enough to serve as a hearty standalone breakfast or a satisfying dinner paired with steamed jasmine rice. Whether you're craving a healthy, protein-packed option or a simple, comforting dish, this Thai-inspired twist on a classic will not disappoint!
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Recipe Information
Ingredients
- 4 large eggs
- 150 grams button mushrooms
- 2 small shallots
- 2 cloves garlic
- 1 small red chili
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 2 tablespoons cilantro
- 1 stalk green onions
- 2 tablespoons vegetable oil
- 0.25 teaspoon white pepper
Instructions
Clean the button mushrooms and slice them thinly. Peel and finely chop the shallots and garlic. Deseed and finely chop the red chili. Chop the cilantro and thinly slice the green onions, setting them aside for garnish.
In a medium bowl, crack the eggs and beat them lightly with a fork. Add the fish sauce, soy sauce, lime juice, and white pepper. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the shallots, garlic, and red chili, and sauté for 1-2 minutes until fragrant.
Add the mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and are golden brown. Remove the mushroom mixture from the skillet and set it aside in a small bowl.
Wipe the skillet clean and return it to medium-high heat. Add the remaining 1 tablespoon of vegetable oil and swirl to coat the pan evenly.
Pour half of the beaten egg mixture into the skillet, spreading it out to form a thin, even layer. Cook for 1-2 minutes until the bottom is set, but the top is still slightly runny.
Spread half of the cooked mushroom mixture evenly over one side of the omelette. Fold the omelette in half to cover the filling. Cook for another 30 seconds, then slide it onto a plate.
Repeat the process with the remaining egg mixture and mushroom filling to make a second omelette.
Garnish the omelettes with chopped cilantro and sliced green onions. Serve immediately, optionally with steamed jasmine rice or as-is for a lighter meal.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
