Stuffed Thai-Style Omelette


thai omelette

As you may already know from my previous blog post, I was recently in Thailand for a short holiday. So it’s only fitting that I share with you a dish that is one of the nation’s staples and also mine. Thai Omelette or ‘Kai Jeaw’ as the locals call it – although conceptually similar to the French version, it’s less refined but packed with a lot more zing.

These omelettes are typically stuffed with minced pork or tuna along with excessive amount of oil and processed condiments. So here I am, sharing my non-greasy, gluten free, vegetarian alternative that’s just as appetizing. It’s loaded with both protein and a pungent punch.

Serve it up with a bowl of brown steamed rice, quinoa, aside a delicious dish such as Thai Basil Paneer or even on it’s own if you’re watching your carb intake. Promise it won’t disappoint!

Stuffed Thai-Style Omelette

Recipe Type: breakfast, side dish, low carb, low fat, egg, gluten free


Serves: 1-2


  • 2 Eggs (free range, organic)
  • 1/2 tsp gluten free Tamari
  • 2 tbsp Basil (roughly chopped)
  • 4 tbsp Mushrooms (finely diced, lightly sautéed with olive oil till cooked)
  • 1 green Chilli (finely chopped, with seeds)
  • a squeeze of Lime
  • a dash of Milk (omit if dairy free)
  • 1/2 tbsp light Olive oil
  • few sprigs of Cilantro (for garnish)
  • 1 red Chilli (sliced diagonally, for garnish)


  1. Crack the eggs into a mixing bowl. Add tamari, basil, mushrooms, green chilli, lime juice and milk. Whisk till well combined.
  2. Add olive oil to a medium-sized nonstick frying pan over medium/high heat. When it starts to bubble, pour the egg content in.
  3. Let it cook for a couple of minutes, or until the bottom browns evenly. Flip over and let the other side cook.
  4. Once both sides are perfectly browned, transfer to a serving plate. Garnish with fresh cilantro and red chilli. Serve immediately.


Remember to go organic as much as you can!

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