In Asia, omelettes are served at different meal times depending on the ingredients used in the omelettes. The basic omelette that only includes eggs and seasonings is mainly served at breakfast with plain congee/rice porridge, where other types of omelette that use different vegetables and seasoning are served at lunch or dinner with steamed rice. The omelettes that are served for lunch and/or dinner often have one single type of vegetable as a key ingredient which gives the omelette its own distinct flavour according to the type of vegetable used.
The Asian method of making an omelette involves mixing all of the ingredients in a mixing bowl and leaving it to season for a few minutes before placing the whole thing in heated oil.
This omelette is very unique, it’s Cambodian but also a national recipe because it was created by my mum and passed down through my family and her maid who shared the recipe with her family and others and so. Compared to most Asian/Cambodian omelettes, this recipe may be a bit more complex and has more ingredients. The method used to cook it is the same as always, however it may take longer due to the eggplant.
Note: To obtain the thickness and value when making an omelette it is best to stir the mixture slowly after the mixture is poured into the hot pan instead of just letting sit there to cook.
Cook the omelette on medium heat to prevent uneven cooking of the vegetables and to stop it been burnt on the outside. To prevent your omelette from getting to dry be ready to remove it from the heat once the vegetables are cooked.
EGGPLANT OMELETTE
Ingredients
1 black beauty eggplant, sliced
5 Thai chillies, chopped
4 garlic cloves, thinly sliced
1 tbsp fish sauce
1 1/2 tbsp lime juice
1 tsp finely grounded pepper
2 tsp sugar
1 tsp salt
1 tsp stock powder
5 eggs
5 tbsp oil
Method
Soak the sliced eggplant in water with 1 tsp salt for 15 minutes. After this, wash the eggplant for 5-10 minutes until well drained.
Whisk the eggs in a large mixing bowl for 2 minutes, add in the rest of the ingredients besides the oil. Stir with a spoon until all of the ingredients are separated and well combined.
Heat the oil in a pan over medium heat, pour in the mixture once the oil is nicely heated and then cover with a lid and leave it to slowly cook for 5 minutes or until golden at the bottom. Divide the omelette into 4 and then flip each quarter over, continue to slow cook it with a lid on for another 5 minutes or until the eggs are cooked enough that they are no longer runny when lifted. Transfer on to a serving plate and serve with rice.
