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Name: Half Omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: Half Omelette

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How to Make Thai Half Omelette (Traditional & Healthy Version)

เตรียม: 15 นาที

ปรุง: 20 นาที

2 ที่

ง่าย

The Thai Half Omelette, known locally as 'Kai Jeow Krub Krab', is a beloved breakfast dish in Thailand, celebrated for its simplicity, flavor, and versatility. Unlike Western-style omelettes, the Thai version is typically crisped on the edges and folded, offering a delightful contrast of textures. This dish is a staple in Thai households, commonly enjoyed in the morning or as a quick meal throughout the day. Its origins are deeply rooted in Thai culture, where eggs are considered an accessible, nutritious ingredient and are often paired with aromatic herbs and vegetables. The taste of a Thai Half Omelette is savory, with subtle hints of umami and freshness from local herbs such as coriander and spring onions. It is often served with jasmine rice and accompanied by a mild chili sauce for added zest. This healthy version reduces oil and incorporates more vegetables, making it suitable for calorie-conscious diners. For vegetarians, this dish offers a protein-rich start to the day without compromising authentic Thai flavors. With its ease of preparation and universal appeal, the Thai Half Omelette is a great choice for anyone seeking a nutritious breakfast that embodies the spirit of Thai culinary tradition.

เหมาะกับผู้เป็นเบาหวาน เหมาะกับการคุมน้ำหนัก เหมาะสำหรับเด็ก ปรับเป็นวีแกนได้

สารก่อภูมิแพ้: eggs, soy

วัตถุดิบ(สำหรับ 1 folded omelette per person with jasmine rice (optional))

4 large Eggs (Kai)
1/4 cup, chopped Spring onions (Ton Hom)
2 tbsp, chopped Coriander leaves (Pak Chee)
1/2 cup, diced Tomatoes (Makrut)
2 tbsp Low-fat milk (Nom Low-fat) - ไม่จำเป็น
1 tbsp Vegetable oil (Nam Man Phak)
1 tsp Light soy sauce (See Ew Khao)
1/4 tsp White pepper powder (Phrik Thai)
1/4 tsp Sea salt (Gluay)
1 cup, cooked Jasmine rice (Khao Hom Mali (optional)) - ไม่จำเป็น

วิธีทำ

1
Crack the eggs into a mixing bowl and add low-fat milk, light soy sauce, sea salt, and white pepper powder. Whisk until well combined.
3 minutes
Whisk vigorously for a fluffier omelette.
2
Add chopped spring onions, coriander leaves, and diced tomatoes to the egg mixture. Gently stir to distribute the vegetables evenly.
2 minutes
Ensure the vegetables are finely chopped for an even cook.
3
Heat vegetable oil in a non-stick skillet over medium heat. Swirl to coat the pan evenly.
2 minutes
Use minimal oil to keep the omelette light.
4
Pour the egg mixture into the skillet. Let it cook undisturbed for 2-3 minutes until the edges start to set.
3 minutes
Do not stir; this helps create a crisp edge.

ทำไมเมนูนี้จึงดีต่อสุขภาพ

By using fresh vegetables and reducing oil, this Thai Half Omelette is lower in calories and fat compared to traditional versions. Eggs are a high-quality protein source, making it ideal for vegetarians. The dish is nutrient-dense, supports metabolism, and fits well within a calorie-controlled diet. Its versatility allows for additional vegetables or dairy alternatives, making it adaptable to various health needs.

This Thai Half Omelette is rich in protein from eggs and provides essential vitamins such as A, D, and B12. The inclusion of vegetables like tomatoes and spring onions adds fiber, antioxidants, and minerals such as potassium and vitamin C. The recipe uses minimal oil and incorporates low-fat milk to keep saturated fat content low. Jasmine rice, if served, offers complex carbohydrates for sustained energy. Overall, this dish is balanced, supports muscle repair, and promotes satiety without excess calories.