Sweet Basil Omelette

By pixen

It’s a very fragrant dish with lots of your favourite fresh Basil leaves cooked in versatile egg mixture.

Ingredients

• 2 cups Sweet Basil or any of your choice - fully packed
• 4 nos Eggs ( I used Large Eggs)
• 1 tbl Fish Sauce (optional)
• 2 tbl Soya Sauce
• White Pepper
• Sesame Oil
• Oil for cooking

Preparation

Step 1

1. Wash the sweet basil throughly. Drain and set aside.
2. In a large bowl; break the eggs and whisk lightly
3. Add in the fish sauce and soya sauce to taste. If you don’t have fish sauce you can use soya sauce through out and adjust the saltiness to your taste. Mix well the mixture.
4. In a medium size pan, heat enough oil to cook the amount of the egg mixture. When the pan is hot, pour the egg mixture in. Before the mixture sets, quickly add in the sweet basil leaves and distribute the leaves evenly around the omelette. (Before add in the leaves, bruise the leaves a bit with your hands to release the basil oil.)
5. When omelette is about to set, fold over a half portion of omelette over the other half (like folding pancake or Coin Purse Egg) carefully to form a half moon shape. Let the omelette cook for few minutes or until there’s no more uncooked liquid oozes out when you press it with spatula.
6. Remove from pan and drizzle some sesame oil before serving.

Note: If the basil leaves are large, you can shred it to smaller pieces, chiffonade or chopped to smaller pieces. You can even eat it between 2 slices of bread like sandwiches, stuffed or rolled into pita pockets.