Thai Omelet with Acacia Leaves (Cha-Om Kai Jeow)

Name: Thai Omelet with Acacia Leaves (Cha-Om Kai Jeow)
Total time: 900 s
Yield: Serves 3 servings
Ingredients: 3 large eggs; 1 cup acacia leaves (cha-om) (about 25 grams); 1 tablespoon soy sauce (15 ml); 2 teaspoons seasoning powder (such as chicken bouillon, about 6 grams)

supatchaya @pusupatchaya

แม่บ้านทำอาหาร ยั่วลูกๆให้กลับบ้านเร็ว

A simple meal, perfect served with chili paste.

supatchaya @pusupatchaya

แม่บ้านทำอาหาร ยั่วลูกๆให้กลับบ้านเร็ว

A simple meal, perfect served with chili paste.

Saved

Ingredients

15 minutes

Serves 3 servings

3large eggs
1 cupacacia leaves (cha-om) (about 25 grams)
1 tablespoonsoy sauce (15 ml)
2 teaspoonsseasoning powder (such as chicken bouillon, about 6 grams)

Saved

Steps

15 minutes

1

Pick the acacia leaves from the stems and wash them thoroughly.
2

Crack the eggs into a bowl and beat well. Add the acacia leaves, soy sauce, and seasoning powder. Mix until everything is well combined.
3

Heat oil in a skillet over medium-high heat until hot. Pour in the egg mixture. Let one side cook until golden, then flip and cook the other side until done. Remove from the pan and cut into bite-sized squares.