About this Recipe
Lao omelettes can be served any time of day! This fluffy omelette packed with cooked shallots, dill, green onions, and tomatoes, is great with sticky rice and a sweet and spicy dipping sauce. Also pairs well alongside papaya salad.
Recipe by: Sharon Daraphonhdeth
Photos by: Kylie Hope
- 4-6 cherry tomatoes cut in half
- 1 small shallot, diced
- 2 garlic cloves, minced
- 2 sprigs of green onion, sliced
- ¼ cup loosely packed fresh dill, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons of vegan egg
- ½ cup ice cold water
- ½ tablespoon soy sauce or soup seasoning sauce or liquid aminos
- 1 tablespoon vegan fish sauce
- Black pepper
In a small mixing bowl, mix the vegan egg product with soy sauce and vegan fish sauce and mix. Add the green onions, dill, and black pepper and mix. Set aside.
Heat oil in a medium-sized pan on medium-high heat until hot. Add the shallots and cook until translucent. Add garlic and cook for another 20–30 seconds until brown.
Add tomatoes and cook for 2–3 minutes, until tomatoes are cooked.
Pour in the omelette mix to form a circle over the sauteed vegetables. Change heat to low-medium. Allow to cook for 3–4 minutes or until firm.
Flip over and cook for another 3–4 minutes. Flip to see if brown; if not, let it cook for another 1–2 minutes or until brown (if the other side needs to be cooked longer, flip and cook for a few more minutes).
Remove from the pan and serve with sticky or steamed rice.