Asian-style omelette

 

This was our Saturday morning breakfast; omelettes filled with left-over roasted chicken, grated carrot, eschallots, lots of fresh basil and some Asian flavourings - soy sauce, fish sauce and lime juice.

These were quick to whip up, very tasty and not a refined carbohydrate in sight, so they are Paleo diet friendly. Man-of-the-house thought I could have added a little fresh chilli to boost the Asian flavours contained in the omelette. Chilli is a bit much for me first thing, but certainly chilli would have been good if this was a lunch or quick dinner dish. Serve with a side salad or some vegetables and dinner or lunch would be on the table in less than 30 minutes.

You could use any ingredients you like to fill these omelettes such as grated zucchini,chopped onion, mushrooms, tomatoes, left-over roast vegetables and meats, ham or salami, roasted capsicum or eggplant.

I tried to keep this omelette on the lighter side so I didn't use cheese/dairy products but you could if you like.

What you'll need

Made 2 medium-sized omelettes

5 medium-sized eggs

1/2 cup water or milk

1 cup roasted chicken meat - chopped or shredded

1 carrot, grated

1/2 cup fresh basil, finely chopped

1/2 lime 

Soy sauce and fish sauce (I used a few sloshes on each omelette)

2 teaspoons vegetable oil

What to do

Heat a good non-stick pan or omelette pan over medium heat. Add one teaspoon of oil. Spread the oil to coat the pan.

Crack the eggs into a bowl and whisk lightly with a fork. Add the water or milk and mix to combine.

Pour half the egg mixture into the pan and swirl the pan to coat the bottom (so the egg mixture evenly coats the bottom of the pan).

Now, sprinkle half your ingredients into the centre of the omelette in a line down the middle (see the top picture). Cook the omelette until you can see that the egg is set (not runny) and the ingredients have warmed through. Splosh on a little soy and fish sauce and squeeze some lime over omelette.

Using an egg flip, lift up one side of the omelette and flip gently into the centre. Press it down slightly to keep it there. Repeat with the other side of the omelette. 

Slide the omelette gently on a plate and serve immediately or keep warm while you make the second omelette. Repeat the above process for the second omelette.