Thai Cha Om Omelette (with Acacia Leaves)
Tired of the same mundane breakfast routine? It's time to spice things up with a flavorful twist with Thai Cha Om Omelette. This hearty breakfast with added Acacia greens makes the perfect high-protein breakfast to fuel you up for the day! Ready in 15 minutes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- Eggs. 4 large or 5 medium eggs.
- 1 cup cha om leaves, use only the top tender leafy parts
- 1 tbsp garlic, minced
- 1 tsp fish sauce, mega chef brand was used
- 1 tbsp golden mountain seasoning sauce
- 1/8 tsp salt
- 1/3 cup oil
Instructions
- 1
Prep the Cha Om leaves, fresh or frozen. Remove the fresh Cha-Om from the woody stalks. Be careful of the sharp thorns, especially on the fresh leaves.
- 2
In a large bowl, whisk the eggs and add the sauces, garlic, and salt. Whisked together well.
- 3
Chop the Ca Om into 3-inch pieces and add to the eggs. Mix the layer of Cha-om leaf with the whisked eggs until the eggs coat all the leaves thoroughly.
- 4
Heat cooking oil in a large pan over medium-high heat. If using a medium pan, your cha om omelette will be thicker and may need 1-2 extra minutes to cook through.
- 5
Heat a medium skillet on medium-high. Add oil. Once hot, add the egg mixture.
- 6
Let the eggs be cooked undisturbed for 3-4 minutes or until the eggs start, the edges crisp, and the omelette turns golden brown.
- 7
Carefully flip the omelette over and do your best not to break it. Let it cook for 2-3 more minutes or until golden brown. Remove to a large flat plate and use paper towels to absorb excess oil. Done.