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Cha Om Omelette patties on a table with chili sauce.

Thai Cha Om Omelette Recipe (with Acacia Leaves)


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5 from 1 review

  • Author: Suwanee
  • Total Time: 15 minutes
  • Yield: 6 serving 1x
  • Diet: Low Lactose

Description

Tired of the same mundane breakfast routine? It's time to spice things up with a flavorful twist with Thai Cha Om Omelette. This hearty breakfast with added Acacia greens makes the perfect high-protein breakfast to fuel you up for the day! Ready in 15 minutes! 


Ingredients

Scale
  • Eggs. 4 large or 5 medium eggs.
  • 1 cup cha om leaves, use only the top tender leafy parts
  • 1 tablespoon garlic, minced
  • 1 teaspoon fish sauce, mega chef brand was used
  • 1 tablespoon golden mountain seasoning sauce
  • 1/8 teaspoon salt
  • 1/3 cup oil

Instructions

  1. Prep the Cha Om leaves, fresh or frozen. Remove the fresh Cha-Om from the woody stalks. Be careful of the sharp thorns, especially on the fresh leaves.
  2. In a large bowl, whisk the eggs and add the sauces, garlic, and salt. Whisked together well.
  3. Chop the Ca Om into 3-inch pieces and add to the eggs. Mix the layer of Cha-om leaf with the whisked eggs until the eggs coat all the leaves thoroughly.
  4. Heat cooking oil in a large pan over medium-high heat. If using a medium pan, your cha om omelette will be thicker and may need 1-2 extra minutes to cook through.
  5. Heat a medium skillet on medium-high. Add oil. Once hot, add the egg mixture.
  6. Let the eggs be cooked undisturbed for 3-4 minutes or until the eggs start, the edges crisp, and the omelette turns golden brown.
  7. Carefully flip the omelette over and do your best not to break it. Let it cook for 2-3 more minutes or until golden brown. Remove to a large flat plate and use paper towels to absorb excess oil. Done.

Let it cool before slicing it into small squares and serve on a serving plate with Nam Prik Pla on the side and jasmine rice.

Notes

  • Fresh Cha Om can be found in Asian markets. Look for a long-stemmed green leafy vegetable with delicate small leaves and a pungent odor.
  • Remove thorny stems before using Cha Om in your omelette for a smoother texture.
  • Cha Om, especially when frozen and thawed, can have a strong and unpleasant smell. Use it quickly to prevent the overpowering smell from spreading in your fridge and kitchen!
  • Soak Cha Om leaves in water before use to minimize the unpleasant smell.
  • To serve  Cha Om as an appetizer, cut them into large square chunks for a meaty bite.
  • Prep Time: 5 minutes
  • Cook Time: 10
  • Category: Easy recipes
  • Method: stovetop
  • Cuisine: Thai