Makes one generous omelet which keeps me full for 4-5 hours.
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| Ingredients |
Ingredients
2 Large eggs
Fish Sauce (or Soy... but recommend Fish sauce)
1.5 - 2.0 oz of Hummus (whatever brand you love)
1/2 Avocado
[Optional] Spring onions or green onions, something mildly onion-y
Step 1:
Crack the eggs into a bowl and whisk briskly with a fork. Add a little fish sauce (1-2 tsp) and add about 2 tblsp of water. This thins down the omelet so it'll spread out wide, like a crepe.
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| Cooking |
Step 2:
Heat some oil in a pan and let it get nice and hot. Pour in your egg mixture and let it spread out and entirely cover the bottom of the pan. Let it cook and set. I usually gently push the cooked part back and let the uncooked part flow through. Once it gets mostly set I flip it (over something easy to clean in case I miss my flip).
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| Assembly Required |
Step 3:
Carefully slide the omelet out of the pan onto a waiting dinner plate. Put the hummus in the middle of the omelet/egg-crepe and then dice up your avocado and add it. Sprinkle with mild, sweet onions. Wrap the sides of the innards and enjoy!
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| Ready to Eat |
Fish or Soy Sauce?
I have to say that fish sauce is vastly better for this than soy. I think soy would be too over powering and fish sauce works very well with eggs. You can find fish sauce almost anywhere nowadays, in the regular grocery store it should be in with the Asian foods, right next to soy sauce. Or you can buy it in big, vastly cheaper bottles at any decent Asian market.
In Thailand the street vendors there make an omelet similar to my basic egg crepe I make here but sometimes they put peanut sauce on it.
Anyway, in case you're repulsed by the idea of fermented fish let me reassure you it is very mild tasting and you don't really taste the fish at all, just a sort of flavor that should be very familiar to you if you enjoy Thai food... a touch of salt, a bit of umami. It really makes eggs come alive.
