One of the best things I ate during my last Bangkok trip was this basil omelette with rice dish at the Pier 21 food court of Terminal 21. I customised my omelette with ham, oyster mushrooms and basil leaves, which the chef made right on the spot. Interestingly, even though it was just a simple omelette, it tasted really good because the addition of basil leaves really gave a nice, herby fragrance and freshness.
From then onwards, I’ve been hooked onto basil omelettes. I used to make onion, tomato or pea omelette very often at home when I needed an extra side dish for dinner. Now, whenever I think of making omelettes, I will just go out and buy one bunch of basil leaves because an omelette without basil is really quite plain and boring, lol.
There can be endless combinations when it comes to making an omelette. You can basically make one with all your preferred ingredients but try adding basil leaves one day and see if you like it. ?
And this is how I like to make my omelette. Served with brown rice and sweet chilli sauce. Bon appetit!
- 2 eggs, beaten
- 1 red chilli, sliced
- 1 yellow onion, peeled & sliced
- handful of basil leaves
- salt & freshly ground black pepper
- dash of fish sauce
- 1 tsp olive oil