A simple Thai-style omelet packed with edible flowers such as sesbania blossoms, seasoned with a splash of Thai seasoning sauce and fried until golden. Just four ingredients.

Prep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings: 2 servingsDifficulty: Easy

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If you love getting more vegetables into your meals, this Thai-style flower omelet is for you. It needs only a handful of ingredients: eggs and edible flowers, seasoned with a splash of Thai seasoning sauce and fried in hot oil until golden and cooked through. It is a quick, homey egg dish that works for breakfast, lunch or a simple dinner with rice.

Ingredients

  • Eggs
  • Edible flowers, such as sesbania blossoms (dok khae) or cowslip creeper flowers (substitute chopped chives, scallions or baby spinach if you cannot find them)
  • Thai seasoning sauce (such as Golden Mountain sauce, or light soy sauce)
  • Vegetable oil, for frying

Instructions

  1. Rinse the flowers well and pull off any tough stems or stamens. Scoop them out and set aside to drain.
  2. Crack the eggs into a bowl. Add the flowers and the seasoning sauce, and beat until the eggs are well broken up and combined.
  3. Heat the oil in a wok or skillet over medium-high heat. Pour in the egg mixture and fry until golden and cooked through on both sides. Serve hot with steamed rice.

Tips

  • Use plenty of oil and make sure it is hot before the eggs go in; this is what gives a Thai omelet its puffy, crisp edges.
  • Serve with a little Sriracha or chili sauce on the side.
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