Mouthwatering Thai Breakfast Omelette with Stir-Fried Vegetables and Coconut Rice

Allergens

Eggs, Soy (in coconut milk)

Ingredients

• 4 large eggs
• 1/2 cup coconut milk
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1 cup chopped bell peppers (mix of colors)
• 1 cup sliced mushrooms
• 1/2 cup fresh basil leaves
• 1/2 cup bean sprouts
• 2 cups cooked jasmine rice
• 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. In a large bowl, whisk together eggs, coconut milk, salt, and pepper until well combined. Set aside.
2. Heat 1 tablespoon of vegetable oil in a non stick pan over medium heat. Add onion and bell peppers, sautéing for 3 4 minutes or until softened. Remove from pan and set aside.
3. In the same pan, add another tablespoon of vegetable oil and sauté mushrooms until tender. Remove from pan and set aside with the onion and bell peppers.
4. In a new non stick pan, pour half of the egg mixture and cook over medium heat until omelette is golden brown and cooked through. Fold in half and set aside to keep warm.
5. Repeat step 4 for the remaining egg mixture.
6. Assemble the dish by placing one omelette on a plate, topping with sautéed vegetables, fresh basil leaves, bean sprouts, and a generous portion of coconut rice. Finish with toasted shredded coconut.
7. Repeat for the second serving.

Chef’s Insight

For an extra touch, garnish with cilantro and a sprinkle of sesame seeds.

Notes

Adjust seasonings according to personal preference.