📍 Where this dish comes from: Central Thailand (Ayutthaya) · Ayutthaya ruins
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Northern Thai breakfast culture celebrates bold, herbal flavours even at dawn. This omelette is pan-fried in coconut oil until the outside turns just slightly crisp while the interior stays custardy and fragrant. The filling of oyster mushrooms sautéed with holy basil, fish sauce, and white pepper delivers an umami depth that makes this far more satisfying than any toast-based breakfast.
What You’ll Need
Servings: 2 servings
Calories: 285kcal
Ingredients
- 4 large eggs
- 150 g oyster mushrooms torn
- 1 handful holy basil leaves
- 2 kaffir lime leaves very finely sliced
- 2 spring onions sliced
- 2 tbsp fish sauce
- 1 tsp white pepper
- 3 tbsp coconut oil
- 1 red chili sliced
- 1 tbsp coconut cream
Instructions
- Whisk eggs with coconut cream, fish sauce, and white pepper.
- Heat 1 tbsp oil in a wok and sauté the mushrooms until golden, about 4 minutes.
- Add kaffir lime leaf, basil, and chili. Toss 1 minute. Set aside.
- Heat the remaining oil in a 24cm non-stick pan over high heat.
- Pour in the egg mixture — it should sizzle immediately.
- Lift the edges and tilt the pan to cook evenly for about 90 seconds.
- Add the mushroom filling to one side. Fold over and slide onto a plate.
- Top with spring onions and extra basil.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 18g | Fat: 22g | Fiber: 1.5g
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Health Benefits
- Oyster mushrooms contain ergothioneine, an antioxidant that is rare in most everyday foods.
- Holy basil is valued in traditional Ayurvedic and Thai practice as an adaptogenic herb.
- Kaffir lime contains antioxidant flavonoids that are the subject of ongoing nutritional research.