Hong Kong Omelet

I was made one of these omelets for the first time staying in a friends apartment in Hong Kong.   I’m not always the humble eggs biggest fan, boiled egg yes, fried egg no. Poached maybe, cheese omelet no no no no no.

Therefore I approached the Hong Hong omelet with a little trepidation, however having just spent two weeks travelling around mainland China we were used to eating unusual things such as dumplings and congee (savoury rice gruel) for breakfast therefore I decided to throw caution to the wind. I’m glad I did, filled with fiery hot green chilli, spring onions, peppers, diced tomato and finished off with some chopped coriander it was beautifully fresh, light and zingy.

Having subsequently travelled around India and Vietnam you will often see variations on the same theme. To keep the Far East influence keep the sesame oil, soy sauce and fish sauce. Alternatively substitute with a pinch of salt and pepper for plainer version. You can play around with the vegetables used in the filling but try and keep the colours fresh and lively. For me I’ve got to have chilli and coriander every time.

The number one key is preparation. The omelet will take minutes to cook so you need to have prepped everything before.  The smaller you can dice your vegetables the better. You want to give them only minimal cooking.  You can double up the recipe to serve two if you need.


Serves: 1

Cooking time: 15 minutes prep, 5 minutes cooking.

Portions of Veg: 2


  • 2 large eggs or 3 small
  • 1/2 tsp fish sauce (optional)
  • 1/4 tsp of sesame oil (optional)
  • Pinch of salt and pepper or 1/2 tsp soy
  • 1 tsp grated ginger
  • 6 heaped table spoons of mixed vegetables or herbs e.g.
    • Finely diced red, green, yellow or orange peppers
    • One finely diced chilli
    • Shredded spring onion, chives or shredded wild garlic
    • Finely diced tomatoes, seeds removed
    • Finely diced oyster or shiitake mushrooms
    • Shredded mangetout/snow peas or bean sprouts
    • Finely chopped coriander
  • Side salad (optional)


  • Mix your chopped vegetables and ginger in a bowl and put to one side.
  • Crack eggs in to a bowl, add the fish sauce, soy sauce (or salt) and sesame oil and beat with a fork until smooth.
  • Heat a non stick frying pan on a high heat with a tsp of oil.
  • Add the veg and stir fry for a minute then turn the heat down to medium.
  • Add the eggs and start to scramble them slightly by when the egg starts to set gradually scraping the sides towards the centre. This produces a slighly fluffier omlet.
  • Once the egg is very lightly set you can turn the heat down low and leave it in the pan to set fully all the way through.
  • To make the more traditional shape below, once the egg is nearly set you gradually start scraping and folding towards one corner, rolling the egg towards the edge. Once you have this shape, allow it to brown lightly on one side, then flip and brown on the other side.
  • Once the omelet is cooked fully, plate up with the side salad and serve immediately.






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