Name: Thai Stuffed Omelette (Khai Yat Sai)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 small carrot; 6 stalks bok choy (or pak choy); 1 small bunch cilantro (leaves, stems and roots); 1 bird's eye chili; 3 to 4 shiitake mushrooms ((freshed was used here; if using dried, hydrate in hot water for at least an hour)); 4 tablespoons cooking oil; 3 eggs; salt (to taste); pepper (to taste); fried shallots (to garnish)

Thai Stuffed Omelette (Khai Yat Sai)

Connie Veneracion

Chopped mushrooms, vegetables, herbs and spices are sauteed, stirred into beaten eggs and poured into a hot pan to make Thai stuffed omelette (khai yat sai). Rolling the cooked omelette into a log and cutting it into thin slices is purely optional.

Thai Stuffed Omelette (Khai Yat Sai) with Fried Onions

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast, Snack

Cuisine Thai

Servings people

Ingredients

1 small carrot
6 stalks bok choy or pak choy
1 small bunch cilantro leaves, stems and roots
1 bird's eye chili
3 to 4 shiitake mushrooms (freshed was used here; if using dried, hydrate in hot water for at least an hour)
4 tablespoons cooking oil
3 eggs
salt to taste
pepper to taste
fried shallots to garnish

Instructions

Peel and chop the carrot.
Finely slice the bok choy or pak choy.
Rinse the cilantro to remove any soil. Slice the roots and stems. Reserve the leaves.
Finely chop the chili.
Cut off and discard the fibrous mushroom stems. Chop the caps.
Heat the cooking oil. Add the carrot pieces and chili, and 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.
Crack the eggs into a bowl and beat.
Add the mushroom mixture and sprinkle with some salt. Stir the mushroom mixture and eggs together.
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.
While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelet diagonally into half-inch thick slices.
Using a spatula, lift the omelet slices and transfer to a serving plate. Place the fried shallots on the side. Sprinkle the reserved cilantro leaves on top.
Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.

Notes

Updated from a recipe originally published in 11/10/2009

Keyword Egg, omelette

Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.