- 6 eggs
- 1 tablespoon fish sauce
- Olive oil spray, to grease
- 1 red capsicum, halved, deseeded, thinly sliced
- 65g (1 cup) bean sprouts, trimmed
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh mint leaves
- 60ml (1/4 cup) fish sauce
- 60ml (1/4 cup) fresh lime juice
- 2 tablespoons brown sugar
- 1 small fresh red chilli, finely chopped
- Step 1To make the dipping sauce, combine the fish sauce, lime juice, sugar and chilli in a small bowl.
- Step 2Whisk the eggs and fish sauce in a bowl. Season with pepper.
- Step 3Heat a wok over high heat. Spray with olive oil spray to lightly grease. Add one-sixth of the egg mixture, tilting the wok to cover the base and a little of the side. Cook for 2-3 minutes or until just set. Transfer to a plate and cover with foil. Repeat, in 5 more batches, with the remaining egg mixture, reheating the wok and spraying with olive oil spray between batches.
- Step 4Place the omelettes, golden-side down, on a clean work surface. Arrange the capsicum, bean sprouts, basil and mint along the centre of each omelette. Fold the sides over the filling to enclose. Place, seam-side down, on a serving plate. Serve with the dipping sauce.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
In step 3, as the omelette starts to set, lift the edge so that any uncooked egg runs underneath.
Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the dipping sauce in an airtight container in the fridge. Continue from step 2, 20 minutes before serving.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Australian Good Taste