Thai Omelette

I was surfing around the web this morning and ran across a site called Nom Nom Paleo.  It's a blog about the new diet paleo which is a diet plan that doesn't consume grains or legumes and focuses on grass fed beef, free range poultry and wild caught fish.  I have to say that I don't believe in some of that philosophy on the fats they consume and I believe in eating some grains.  However there are some good recipes I've scouted and put my own spin on them.  This is one of them.  The Thai Omelette. I put my own spin on it by adding some red curry paste, fresh basil and a mixture of freeze dried chives, shallots and garlic that I keep in my fridge.  It was a very flavorful omelette and I will be making it again and maybe stuffing it with some chicken to make it a little more filling.

Here is how you make it:

2 Eggs, Whole Organic Free Range

1/2 tsp Thai Fish Sauce

1/4 tsp Thai Red Curry Paste

Squeeze of Half Lime

1 Tbsp Fresh Basil, Chopped

2 Tbsps  Fresh Cilantro, Chopped (reserve 1 for garnish)

1 Tbsp Freeze Dried Chives, Garlic & Shallots (I use Lighthouse Brand)  or you can just use Scallions

1 Tbsp Extra Virgin Coconut Oil

In a small bowl, add eggs and mix with fish sauce, red curry paste and squeeze of lime.  Polk the egg yolks and mix well.  Then toss in the fresh herbs and mix together.

In a small saute pan over medium heat, add extra virgin coconut oil and then add the egg mixture.  Let the mixture sit for a second and then move the pan by tilting it one way.  The mixture will move down and when you tilt the pan back, the liquid will run down and start to form adding to the other cooked part.  Then tilt the pan again and more liquid will run, tossing it to turn it over and then take a spatula and turn it over completely.  Transfer to a dish, garnish with remaining cilantro.  Serve with fresh sliced avocado.