Cha Om Omelette Recipe

This Cha Om omelette recipe is a game-changer for those busy weeknights when I crave something quick yet bursting with umami goodness. Plus, the aromatic blend of fish sauce and white pepper gives it that authentic touch that takes me right back to my travels in Thailand, while still feeling like the ultimate comfort food.

My Cha Om Omelette is a delightful blend of flavors and nutrition. I enjoy using fresh Cha Om, a crop that is as rich in nutrients and antioxidants as the finest herbs, and I pair it with high-protein eggs.

Fish sauce and white pepper powder push the umami flavor over the top. This is a quick meal, literally taking only as long as it takes to sauté the ingredients in a tablespoon of vegetable oil.

Ingredients

Cha Om
A nutrient-dense leafy green, offers fiber, vitamins, and antioxidants.

Eggs
A source of high-quality protein, abundant in vital vitamins and minerals.

Fish Sauce
Delivers the taste of umami and is abundant in proteins and minerals.

White Pepper Powder
Imparts moderate warmth, supports digestive health, and has qualities that fight oxidation.

Vegetable Oil
Yields nutritious oils for cooking and brings flavor and body to our food.

Ingredient Quantities

• 1 bunch of Cha Om (approximately 100 grams)
• 3 large eggs
• 1 tablespoon fish sauce
• 1/4 teaspoon white pepper powder
• 1 tablespoon vegetable oil
• Optional: 1 tablespoon water (for fluffier omelette)

Instructions

1. Carefully take the leaves of Cha Om from the stems and wash them well under clear, cold water to eliminate any particles that may have settled on them.

2. In a big bowl, break open the eggs and beat them until they’re smooth. Pour in the fish sauce, sprinkle in the white pepper powder, and then if you want an even fluffier omelette, add some water. Whisk all of that until it’s well combined.

3. Add to the egg mixture the cleaned Cha Om leaves, ensuring an even distribution throughout the mixture.

4. Preheat a non-stick skillet over medium heat. Add enough vegetable oil to coat the skillet; heat the oil until it’s shimmering.

5. Spread the mixture of egg and Cha Om evenly across the entire surface of the skillet.

6. For about 2-3 minutes, cook without stirring, letting the bottom set and lightly brown.

7. Using a spatula, gently turn the omelette over. Cook for another 2-3 minutes on the other side, or until the omelette is golden brown and the eggs are fully cooked.

8. When it has finished cooking, move the Cha Om omelette to a serving plate.

9. Sliced or wedged, it’s up to you.

10. Serve hot, and it can be enjoyed as a side dish or a main course. When I made it, I served it alongside rice, which helped balance the sort of saucy, stovetop-fried meat. But you could also serve it with a dipping sauce of your choice; I suspect it would be great with this coconut peanut sauce, and I almost made that instead of the green dipping sauce I ended up making.

Equipment Needed

1. Bowl
2. Whisk
3. Non-stick skillet
4. Spatula
5. Measuring spoons
6. Knife
7. Cutting board
8. Serving plate

FAQ

• What is Cha Om?Acacia leaves, the type known as cha om, are a staple in Thai cooking. They are loved for their distinct perfume and their mildly bitter taste, which is offset when they are added to an egg dish. Though it is not common to find cha om in the United States, you may be able to find its close cousins in your local grocery store.
• Can I substitute Cha Om with another ingredient?You can replace the distinctive flavor of Cha Om with herbs like dill or cilantro for an aromatic experience that is similar.
• How do I prepare Cha Om for the omelette?Before use, wash the leaves well under cold water, removing any dirt or impurities.
• Is fish sauce necessary for this recipe?The fish sauce is what gives the umami flavor, but if you are looking for a vegetarian option, you can just use soy sauce.
• Should I add water to make the omelette fluffier?To achieve a fluffier texture, a tablespoon of water can be added, but this is entirely dependent on personal taste and liking.
• How should I serve the Cha Om Omelette?This omelet is customarily presented alongside steamed rice and a serving of piquant dipping sauce, such as nam pla prik.

Substitutions and Variations

Cha Om: If you cannot find Cha Om, substitute it with an equal amount of finely chopped spinach or dill.
Fish sauce: Replace with soy sauce for a similar umami flavor or tamari for a gluten-free option.
White pepper powder: If white pepper is unavailable, use freshly ground black pepper.
Cooking oil: Substitute canola or sunflower oil for vegetable oil in cooking.

Pro Tips

1. Freshness Check When buying Cha Om, ensure the leaves are fresh and vibrant green, as older leaves can be tough and less flavorful. Fresh Cha Om will give you a more aromatic omelette.

2. Egg Beating Technique Beat the eggs thoroughly but not too vigorously. Over-beating can incorporate too much air, which might affect the texture. Aim for a cohesive mixture with a uniform color and texture for the best results.

3. Oil Temperature Test Before adding the egg mixture, test the oil temperature by dropping a small bit of the egg mixture into the pan. If it sizzles and begins to cook immediately, the oil is at the right temperature.

4. Even Cooking When spreading the egg and Cha Om mixture in the skillet, ensure it’s evenly distributed. A gentle shake of the skillet can help level out the mixture, promoting even cooking and browning.

5. Resting Time Allow the omelette to rest for a minute after removing it from the skillet before slicing. This resting time allows the flavors to settle and makes slicing easier without tearing the omelette.