Thai egg strips (rolled omelet)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat or even in a pie shell.

Here’s another way. Thai egg strips — rolled omelet cut into strips and served with fried crisp onion slices.

rolled-shiitake-mushroom-omelet-16

Nothing hard. Just stir the “filling” ingredients with the beaten eggs, cook a flat omelet and, when it’s done, roll and slice. Looks pretty, doesn’t it? Delicious too, I promise. Very aromatic and very delicious.

Ingredients:

a small bunch of cilantro — leaves, stems and roots
a small carrot
6 bok choy (or pak choy) leaves and stems
1 chili
3 to 4 fresh shiitake mushrooms
4 tbsps. of cooking oil
3 eggs
salt
fried crisp onion slices, for garnish

Click the thumbnails for the step-by-step instructions or scroll down for the all-text version.

Chop the carrot.

Finely slice the bok choy or pak choy.

Wash the cilantro to remove any soil. Slice the roots and stems. Reserve the leaves.

Finely chop the chili.

If your shiitake mushrooms are large, use three. If rather small, use more. If using dried shiitake, soak in warm water for 15 minutes before use. 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 crisp onion slices 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.

November 10, 2009  Print This Post   
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Comments

12 Responses to “Thai egg strips (rolled omelet)”
  1. JOEY TOSINO says:
    November 10, 2009 at 7:54 am

    Omelet, the perfect breakfast!

    Reply
  2. Crisma says:
    November 10, 2009 at 12:23 pm

    Minsan, with how my husband likes omelets, it isn’t limited lang as breakfast fare…just because it’s something so easy to do. Thanks again.

    Reply
  3. Gay says:
    November 10, 2009 at 3:50 pm

    Ang sarap naman. I’m also an egg person, usually make fritatas as pambaon for lunch.

    Reply
  4. Roel says:
    November 11, 2009 at 1:14 am

    Wow, so easy… mukhang mahirap lang…
    I’ll cook this, magpapasikat ako sa nanay ko hehe.. Thanks for this!

    Reply
  5. lola says:
    November 11, 2009 at 4:39 pm

    hi connie,

    amazing omelet…wow..

    my family keeps looking at your site

    and ordering me to cook it for them….

    thanks again.

    Reply
  6. Marie says:
    November 12, 2009 at 7:46 am

    This looks positively yummy! I love to eat eggs and would definitely try making this dish!

    Reply
  7. Luz says:
    November 12, 2009 at 11:46 pm

    Hi Connie,
    I cooked this today for our breakfast, it was easy & so good.Thanks for sharing your recipe.

    Reply
  8. emy M says:
    November 13, 2009 at 2:30 pm

    This is interesting.It looks like a crepe
    or a veggie-omelet wrap.I can smell the
    cilantro and fried onions.

    I will make this on our next potluck at work.

    Reply
  9. Kevin says:
    November 15, 2009 at 3:55 am

    That looks like a great way to enjoy some eggs!

    Reply

Trackbacks

Some related discussions...
  1. Serve your omelet as a cupcake | Home-cooked meals | Home-cooking rocks! says:
    November 12, 2009 at 3:52 pm

    [...] I ought to declare this week as I Love Eggs! Week. After posting the Thai egg strips recipe, I remembered that I had this old recipe for omelet cooked as cupcakes but published (yes, [...]

    Reply


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