What makes this omelette so good? The lovely freshness of the ingredients, to start with. There is nothing in the omelette that comes out of a can. There is no pre-mixed seasoning either.
![Ingredients for Thai stuffed omelette (khai yat sai)](https://umamidays.com/wp-content/uploads/2022/07/thai-stuffed-omelette-3.jpg)
There’s egg, of course. It’s an omelette after all and you can’t cook an omelette without eggs. There’s fresh shiitake, bok choy, carrot, cilantro and chilies. All parts of the cilantro are used. The stems and roots are sauteed while the leaves serve as garnish.
![Sauteeing mushrooms and vegetables in pan](https://umamidays.com/wp-content/uploads/2022/07/thai-stuffed-omelette-5.jpg)
The cooking begins with sauteeing. The carrot and chilies go into the pan first followed by the cilantro roots and stems, and the shiitake. The sliced bok choy is stirred in and the sauteeing continues.
![Stirring sauteed mushrooms and vegetables into beaten eggs](https://umamidays.com/wp-content/uploads/2022/07/thai-stuffed-omelette-6.jpg)
The sauteed ingredients are added to the beaten eggs and stirred to make sure that everything is moistened.
![Cooking Thai stuffed omelette (khai yat sai)](https://umamidays.com/wp-content/uploads/2022/07/thai-stuffed-omelette-7.jpg)
More oil is drizzled into the pan and heated, and the egg mixture is poured in. Forget the French omelette technique for making a fluffy omelette. You want the omelette to be flat and thin. Why? Because of the next step.
![Thai stuffed omelette (khai yat sai) rolled into a log](https://umamidays.com/wp-content/uploads/2022/07/thai-stuffed-omelette-8.jpg)
While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelette diagonally into half-inch slices. Using a spatula, lift the omelette slices and transfer to a serving plate. It’s ready to be garnished and served.
Thai stuffed omelette (khai yat sai)
![Thai stuffed omelette (khai yat sai) garnished with fried shallots and cilantro](https://umamidays.com/wp-content/uploads/2022/07/thai-stuffed-omelette-2.jpg)
Ingredients
- 4 tablespoons cooking oil divided
- 3 to 4 shiitake (fresh was used here; if using dried, rehydrate in hot water for at least an hour)
- 1 small carrot peeled and chopped
- 6 stalks bok choy or pak choy
- 1 small bunch cilantro rinsed (stems, roots and leaves separated)
- 1 bird's eye chili finely chopped
- 3 eggs beaten
- salt to taste
- pepper to taste
- fried shallots to garnish
Dipping sauce
- 2 cloves garlic minced
- 2 bird'e eye chilies thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
Instructions
- Heat two tablespoons cooking oil in a pan, and add the carrot pieces and chili. Cook for about 30 seconds.
- Add the cilantro roots and stems. Cook for another 30 seconds.
- Next, the chopped shiitake mushrooms caps. Add to the pan and cook for another 30 seconds.
- Finally, add the bok choy or pak choy. Stir then remove the pan from the heat.
- Stir the mushroom mixture to the beaten eggs, and sprinkle in a little salt and pepper.
- Reheat the remaining oil in the pan. Pour in the eggs and mushrooms and everything else. Cook over medium heat until set. DO NOT STIR.
- Slide the omelet onto a flat surface — like a chopping board — and cut into slices then transfer to a plate.
- Mix together all the ingredients for the dipping sauce. Drizzle a little over the omelette and serve the rest on the side.
- Sprinkle the reserved cilantro leaves on top of the omelette.
- Place a heap of fried shallots on the side.
- Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.