Thai basil omelet with chilies
This omelet is garlicky, spicy and really fragrant. It takes just a few minutes to make and it’s a real treat. What makes this omelet so easy to make it using a pot instead of a frying pan. The eggs turn into a sort of an egg patty, and you don’t have to flip it the way you would a normal
Ingredients
3 eggs
1 red chili
2 garlic cloves
A handful fresh Thai basil
Olive oil
Sour dough bread
Salt and pepper to taste
Method
Add the eggs to a bowl, season with salt and pepper and beat until you get a smooth consistency.
Thinly slice the garlic and red chili, and add to a pot with olive oil. Keep the heat on low medium so you can slowly infuse the oil, and not burn the garlic and chili. Fry for 7-8 minutes until the garlic and chili have browned and the oil turns a nice red color.
Pour the eggs in the pot and start to gently swirl the mixture with a fork, moving around the mixture in the middle, as well as on the sides of the pot. You will be creating a sort of wells where the liquid will naturally want to go. The omelet will continue cooking even after you’ve taken it out of the pan, so make sure you take it out while the eggs are still a little bit wet on the top.
Add the fresh basil leaves and a few chili slices. Season with salt and pepper.
