Tags
chilies, cilantro, daikon radish, gluten free breakfast, omelette, sesame oil, vegetable omelette, Vietnamese food, vietnamese omelette
This is a bit of work, so if you’re not feeling it then go for the cereal or the pot of yogurt, but know that you will be missing out. This is one really great omelette. No cheese, no butter, lots of fresh veg and ginger and chilies. It’s spectacular. Maybe you can get someone ELSE to make it for YOU so that you can enjoy it without any of the hassle. But then you should do the dishes.
Ingredients
makes one large omelette
3 eggs, yolks and whites separated into two bowls.
1 clove garlic, minced
fresh ginger, equal to size of garlic clove, minced
1 red chili, deseeded and sliced thinly
2 spring onion, sliced thinly
4-6 mushrooms, sliced thinly
handful fresh cilantro, chopped
1 shallot, sliced thinly
1/4 cup pickled carrots and radish*
olive oil
soy sauce
toasted sesame oil
salt and pepper
* This was leftover from the carrots and daikon radish pickled for my tofu bánh mì sandwiches (Soooo the best sandwich ever). To make it fresh, julienne a carrot and equal-sized daikon radish and put in a jar filled with half water, half vinegar. Let sit for at least two hours before using.
1) Heat up 2 tbs olive oil in a small frying pan and gently fry half the garlic, ginger and chilies. Add the shallot and mushrooms, a splash of soy sauce and a splash of sesame oil. Fry gently for a couple minutes to cook the mushrooms. Set aside.
2) Gently blend the egg yolks with a fork. Then whisk the egg whites to soft peaks.
3) Fold the whipped egg whites into the egg yolks gently. Add just a dash of salt and pepper to the eggs.
4) Add the cilantro, spring onion and remaining chilies to the egg mixture. Gently fold together.
5) Heat up 2 more tbs of olive oil in the frying pan. Add the remaining garlic and ginger and gently cook for 1 minute in the oil. Then bring to a medium high heat and pour in the egg mixture. Let cook on medium high heat for 2 or three minutes until the bottom has set and is golden brown.
6) Loosen the sides and bottom of the omelette with a spatula and then flip over with one swift motion. This omelette is sturdier than it looks.
7) Place the cooked mushroom mixture onto one side of the omelette and then top with the homemade pickled carrot and radish. Drizzle a tbs of soy sauce and sesame oil over the vegetables.
8) Fold the top of the omelette over the vegetable mixture. Continue cooking the bottom of the omelette for a minute or two. Then gently flip the omelette over to cook the top. Any filling can be stuffed back in the middle. Cook for 1-2 more minutes.
9) Gently slide onto a plate and top with fresh cilantro. Serve with sriracha for more heat.
