Saturday, February 21, 2009

Thai-Inspired Omlette

I'm not entirely sure why this omlette is Thai-inspired, but I definitely beat in an enormous dollop of that sweet reddish-orange chili sauce they put on Thai BBQ Chicken. Doesn't everyone love that sauce? I've been so excited about it since I picked it up at JUSCO, and this is the first opportunity I've had to make it. So, omlette and soup for dinner!

It came out tasting much better than omlettes I've made in the past, possibly because I added a lot more flavor than my usual breakfast omlettes. Omlettes are usually one of those foods that I can eat a few bites of before getting turned off and stopping because it's not tasty enough. Fried egg by itself just isn't that interesting. This one was different. And very quick to make, especially considering that it normally takes me at least an hour to cook my dinners.

Thai-Inspired Omlette with Bacon and Bell Pepper:
Total time: 5 minutes
(serves 1)

half slice bacon (they sell it that way in Japan)
olive oil
2 eggs
thai sweet chili sauce
chinese soy sauce
dried basil flakes
1 mini green bell pepper, about 1/4 cup (again, Japan-sized!)
white pepper
  1. Chop up half a slice of bacon and sautee in a bit of olive oil on low heat.
  2. While bacon is cooking, beat two eggs with thai sweet chili sauce, chinese soy sauce, basil flakes, and white pepper. Chop up one small green or red sweet bell pepper.
  3. Add chopped bell pepper to cooked bacon and olive oil. Cook about a minute. Pour egg mixture over all. Cook. Push back edges of omlette and tilt pan so that egg runs to exposed pan surface. Fold into a nice omlette shape when egg is mostly cooked. Serve.
I ate it with a bowl of Sweet Potato Carrot Ginger Miso soup I had saved in the freezer. Hit the spot.

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