Tom’s Vietnamese Omelette

Lets go on a food adventure with Trunh and Tom, our tour guides, who are taking us on a trip through Vietnam. Cook a yummy omelette and don’t forget to send us your pics and videos of your finished dish. 

The recipe is below and you can also download a handy recipe card. 

  • 2 small onions or 4 spring onions, finely chopped
  • 1 head broccoli, broken into small florets
  • 1 carrot finely diced, or grated
  • 1 tomato, diced
  • 2 mushrooms, sliced
  • 4 eggs
  • 1 tsp fish sauce (optional)
  • 1 tbsp milk
  • 1 tbsp oil 
  • 2 tbsp chives, chopped (optional)

What to do: 
You will need a cupcake tin or other small baking dish for this omelette.
  1. Preheat the oven to 180c electric / gas mark 5

  2. Break the eggs into a bowl with the milk and whisk with a fork until they are completely blended and set aside.  Add the fish sauce and chives here if you choose to.

  3. Generously grease your cupcake or baking tray/dish.

  4. Add the oil to a hot frying pan and add the onions, turn the heat down to medium/low and stir and cook gently until nice and soft.

  5. Add the carrot and broccoli and continue to cook, stirring gently until they are soft, then add the tomato and keep cooking and stirring as the vegetable start to blend, then take the pan off the heat and let the mix cool for a few minutes.

  6. Add the vegetable mix to the egg mix and put into the cup cake tray (about ⅓ of the way up the cups) or into whatever baking dish you are using.  The mix will rise so make sure there is room to do that.

  7. Bake for about 10 minutes or until puffed up and golden.

Have fun cooking and submit your finished pics and videos by heading to our Over to You section. 



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