Thai omelet

Are you thinking about breakfast? What will you have for lunch? 

What will you make for that special someone for breakfast?

 How about this..

It's spicy.

 Packed with flavor.

Enough vitamin A to keep sight of the good things.

And lets not forget the tomato, lots of tomato. So much lycopene; who wouldn't want a healthy prostate?

 

My no recipe, take on the Thai Omelet

2 eggs

1 medium carrot, minced (cooks better)

1 medium tomato, diced

1 T soy or fish sauce

1 tsp sugar/honey (optional)

chilies, fresh or diced (optional)

So it's finally come to be the time when I decide to make another favorite of mine. 

The Thai omelet - Kai Jeow Thai.

 Heat the garlic and shallots over medium to high heat in a couple tablespoons of oil.

 Beat eggs in a bowl. Add your chopped vegetables of choice. I chose carrots and tomatoes as I enjoyed this when I was up North on my jungle trek. 

Now for that Thai flair: add 1 T of fish sauce or soy sauce and a hint of sugar (palm sugar) for that Asian twist.

 Toss that color fun into a wok. Let it heat. Let it sizzle. 

Once the base has cooked for about one minute (1-2 minutes on medium-high heat), check to see if it is ready to flip. You want the base to be cooked enough that it will hold its shape, enough to 180.

Cook the other side til done, about 30 seconds. Note that the heating may take longer on low heat . I cook on a gas stove with the only option of medium-high to high heat.

There you have it. My jungle-inspired Thai omelet. In proper Thai fashion, serve with steamed rice. Garnish with chilies if you desire the added heat. Serves 1-2.

Thoughts

Thai omelets are traditionally deep-fried. I am not convinced that tossing the mix in a sizzling vat of oil is necessary. If you feel the need to try the traditional way, go for it. In addition I added lots of carrot and tomato, not common from what I have seen.  In Thailand you can enjoy an omelet most anytime.  Omelets are for whenever and so are vegetables (not just potatoes), even for breakfast.

But what about eggs? I have cooked with eggs more in the recent past few weeks.  For one, it's a great source of bioavailable protein and several vitamins and minerals. There always seems to be a lot of hype on whether or not eggs are good or bad.  I guess I wouldn't categorize them as either. There are several factors for consideration.  I finally found an article that captures the confusion.  To keep it simple, moderation.