Vietnamese Inspired Egg Omelette
Fluffy omelette packed with fresh herbs, vegetables, and a hint of fish sauce, offering a taste of Vietnam in a classic breakfast dish. This omelette avoids shellfish for safety.
Ingredients
- 3 large Eggs
- 0.5 teaspoon Fish Sauce
- 1 tablespoon Green Onions
- 1 tablespoon Cilantro
- 0.25 cup Bean Sprouts
- 0.25 cup Red Bell Pepper
- 1 teaspoon Vegetable Oil
Instructions
- 1In a medium bowl, whisk together the 3 large Eggs, 0.5 teaspoon Fish Sauce, 1 tablespoon Green Onions, and 1 tablespoon Cilantro until well combined.
- 2Heat the 1 teaspoon Vegetable Oil in a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C).
- 3Pour the whisked egg mixture into the hot skillet. The eggs should begin to set around the edges almost immediately.
- 4Evenly sprinkle the 0.25 cup Bean Sprouts and 0.25 cup Red Bell Pepper over the surface of the uncooked eggs.
- 5Cook for 4 to 6 minutes, or until the eggs are mostly set and the bottom is lightly golden. The center should still look slightly moist.
- 6Carefully fold the omelette in half using a spatula.
- 7Gently slide the folded omelette from the skillet onto a plate.
- 8Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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