Dish of Herbal Appetizer Omelet
(click to enlarge)

Herbal Appetizer Omelet


California
Makes:
Effort:
Sched:
DoAhead:  
**
min
Yes		 This omelet is based on the Acacia Leaf Omelet (Kai Jeaw Cha-om) popular in Thailand and Burma, but made with more easily available herbs. It makes an excellent appetizer served with a simple dip.




4
1-1/2
1/3
1/2
-------
ar
lrg
oz
t
T
---
Eggs
Herb (1)
Salt
Olive Oil ExtV
-- Serve with
Vinegar Dip (2)  
Prep   -   (10 min)
  1. Strip HERB LEAVES from the stems and cut them and chop medium to fine (see Herbs).
  2. With a fork beat EGGS, Leaves and Salt together well.
Run   -   (10 min)
  1. Heat Oil in your omelet pan and pour in the egg mixture. You want to fry covered and on much lower heat than for a French omelet because it must set well all the way through. When it's golden on the bottom and set, flip it over and fry on the other side until lightly golden.
  2. Turn out onto your cutting board and cut into strips or wedges as desired.
  3. Serve warm (preferred) or at room temperature along with your dip of choice.
NOTES:

  1. Herbs:

      In keeping with the source recipe, select an aromatic, somewhat bitter herb.

  2. Dips:

      Many dips can be used. These are two of my favorites.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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