Archive for the ‘BREAKFAST (for dinner!)’ Category
Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, is a simple and filling meal for 3 people. This is the basic recipe with no fillings, for fillings, use those of your choice and fold over to make a stuffed omelet, or just mix the fillings into the eggs and no folding over is required.
Ingredients
- 4-5 eggs, chicken or duck
- 1/2 tablespoon fish sauce, OR use a pinch of salt
- 1 teaspoon chicken stock powder, optional
- cooked rice, for serving
- cooking oil, as needed, DO NOT use olive oil!
Instructions
- Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
- While the pan is heating, break eggs into a bowl.
- Add the fish sauce to the eggs, and chicken stock powder if using that, and beat with a fork until frothy.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
- Using a spatula, lift the edges to get the liquid part of the eggs onto the pan, do this several times.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
- Remove from the pan to a plate and serve with rice on the side.
Notes
Low cost.
Variants: 1. Add chopped spring onion, chopped tomato, cooked minced pork, cooked chopped chicken, etc, can be added to the egg mix or added to a side when cooking for a folded stuffed omelette. 2. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Well known Thai recipe than my family has been making for years.
Omelette Muffins
Very easy, fillings are up to you with what you have on hand! Can be refrigerated for up to a week and just microwaved to make a quick meal. I make this with homemade hash browns on the side. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 12 eggs, beaten, may need more based on pan type
Fillings
- green bell pepper, chopped
- Cheddar cheese, shredded
- onion, chopped
- ham, chopped
- Italian sausage, cooked, crumbled, OR make from a shortcut
- bacon, cooked, crumbled
- button mushrooms, sliced, canned or fresh
Instructions
- Prepare the fillings of your choice, the ingredients list is just a suggestion of fillings. Any meat items need to be cooked first.
- If not using a non-stick muffin or mini meatloaf pan, lightly butter each cell, add 1 tablespoon or so of each of your fillings to each cell.
- Pour beaten egg into each cell to fill about 1/2 inch from the top. Figure about 2 eggs per cell with a muffin pan and 3 eggs per cell with a mini-meatloaf pan.
- Bake at 180 C (350 F) for 30-45 minutes, until the top is starting to brown. Serve with a side of homemade hash browns for a easy breakfast or dinner.
- I use a 6 cell mini metloaf pan, you may need more eggs if using one of these.
Notes
10 eggs is about 55 Baht, fillings you may or may not have on hand, either way, this is certainly less than $1 per person, even with homemade hash browns. The more fillings you add, adds to the cost per serving.
Shortcuts: Sausage, Breakfast Sausage, Hash Browns.
Adapted from an internet recipe.
