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Main course · Thai

Khai Jeow Het (Thai Omelette with Mushrooms)

15 min Serves 4 ~231 kcal/serving ~£4.00 (£1.00/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 6 eggs
  • 150 g chestnut mushrooms, sliced
  • 2 spring onions, sliced
  • 1 tbsp vegetarian fish sauce
  • 1 tsp white pepper
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
231 kcal
Protein
12.2 g
Carbohydrate
2.7 g
of which sugars
1.4 g
Fat
18.5 g
of which saturates
3.5 g
Fibre
0.6 g
Salt
0.95 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the mushrooms in a little of the vegetable oil for 3 minutes until softened, then set aside.

  2. 2

    Beat the eggs with the vegetarian fish sauce and white pepper in a bowl, then stir in the mushrooms and spring onions.

  3. 3

    Heat the rest of the vegetable oil in a wok or frying pan over a high heat until shimmering.

  4. 4

    Pour in the egg mixture and let it puff up and spread without stirring for 1 minute.

  5. 5

    Carefully flip or fold the omelette and cook for 2 more minutes until fully set and the edges are golden and crisp.

  6. 6

    Slide onto a plate and serve with jasmine rice.

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