Description
A traditional Thai omelette made with cha-om (acacia) leaves, eggs, garlic, and classic seasonings. Light, fluffy, and full of authentic Thai flavors, perfect with jasmine rice or as a side dish to curries.
Ingredients
Scale
- 2 tbsp oil
- 1 clove garlic, minced
- 3 large eggs
- 2 1/2 cups loosely packed acacia (cha-om) leaves, roughly chopped
- 1 tsp fresh lime juice
- 1/2 tbsp oyster sauce
- 1 tbsp fish sauce
Instructions
- Mince your garlic and roughly chop the acacia leaves into 4–5 pieces.
- Crack the eggs into a large bowl, and add the chopped acacia, fish sauce, oyster sauce, and fresh lime juice. Whisk thoroughly until combined.
- Heat oil in a non-stick pan over medium-low heat. Add minced garlic and sauté until golden and aromatic (about 20 seconds).
- Pour your egg mixture into the pan, spreading the acacia leaves evenly. Let it cook for several minutes until one side is cooked through.
- Carefully flip the omelette and cook the other side until golden and fully done.
- Serve hot off the pan with rice or as a side dish.
Notes
- Substitute soy sauce for fish sauce to make it vegetarian-friendly.
- Spinach or tender kale can be used if cha-om leaves are unavailable.
- Cook on medium-low heat to avoid burning the garlic and eggs.
- Best served immediately for the freshest flavor and texture.
Nutrition
- Serving Size: 1 omelette (half recipe)
- Calories: 210
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 185 mg
Keywords: Thai Cha Om Omelette Recipe, Thai omelette, cha-om leaves, authentic Thai omelette, easy Thai omelette, cha-om vegetable