Lao Omelet with Dill, Scallion and Thai Chile

Name: Lao Omelet with Dill, Scallion and Thai Chile
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Thai, Asian
Ingredients: 1 teaspoons Asian fish sauce; 2 Tbsps chopped dill; 3 larges eggs; 0 teaspoons freshly ground pepper; 1 pinch Pinch of salt; 1 scallion, cut into 1-inch pieces; 1 medium shallot, coarsely chopped; 1 Thai red chile, sliced; 2 Tbsps vegetable oil

The recipe Lao Omelet with Dill, Scallion and Thai Chile is ready in about 15 minutes and is definitely a spectacular gluten free, dairy free, whole 30, and pescatarian option for lovers of Asian food. This recipe serves 1. One portion of this dish contains around 18g of protein, 41g of fat, and a total of 456 calories. It works well as a reasonably priced main course. If you have asian fish sauce, dill, shallot, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

In a bowl, beat the eggs. Stir in the dill, scallion, Thai chile, fish sauce, pepper and salt.

Ingredients you will need

Fish Sauce

Thai Chili

Green Onions

Pepper

Dill

Egg

Salt

Equipment you will use

Bowl

In a medium nonstick skillet, heat 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallot and cook over moderately high heat until softened, about 2 minutes.

Ingredients you will need

Shallot

Add the remaining 1 tablespoon of oil and, when it is hot, add the egg mixture. Cook, stirring, until the eggs are almost set, about 1 minute. Run a heatproof plastic spatula around the edge to loosen the omelet and cook undisturbed until golden brown on the bottom, about 30 seconds. Invert the omelet onto a plate and serve.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Spatula

Equipment

Bowl

Frying Pan

Spatula

Ingredients

Servings:

1teaspoons

Asian fish sauce 2Tbsps

chopped dill 3larges

eggs 0teaspoons

freshly ground pepper 1pinch

Pinch of salt 1

scallion, cut into 1-inch pieces 1medium

shallot, coarsely chopped 1

Thai red chile, sliced 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.