This recipe is adapted from Ottolenghi's Flavor. These omelettes are almost like crêpes in that they are so thin. Made super light and fluffy with the addition of coconut milk, they are great just on their own for any meal, or stuff them with a cheesy, savory filling. Here they are served with a grapefruit dipping sauce!
The egg mixture is ladled in sparingly and swirled around the pan until ultrathin.
Ingredients for two people
1 tbsp vegetable oil
1 large garlic cloves, minced
1 green or red chile, finely chopped, with or without seeds
2 shallots, finely chopped
5 g fresh ginger, microplane zested, or finely chopped
Salt
1/4 tsp ground turmeric
1 small lime zested then cut into wedges
3 eggs
1 can unsweetened coconut milk
More vegetable oil for cooking the omelettes
For the Grapefruit Dipping Sauce: ½ cup grapefruit juice
2 tbsp rice vinegar
1 tbsp lime juice
2 red or green chiles, finely chopped
â…› tsp salt
1/2 tsp sugar
Method
Gently sauté the garlic, chiles, shallots, ginger, and 1/4 tsp salt in a frying pan, for which you have a lid, for 8–10 minutes, stirring often, until golden.
While the shallot mix is cooling, whisk together the eggs, turmeric, lime zest, coconut milk, and 1/4 tsp salt
Add the cooled shallot mixture to the eggs.
In a small bowl, combine the grapefruit juice, vinegar, lime juice, chiles, sugar and salt
Heat a sauté pan until very hot, then add 1 tsp oil. Pour in ½ cup of the egg mix and swirl to coat most of the pan.
Fry for 1½ minutes, until the bottom is golden brown, then cover with the lid and continue to cook for another 20–30 seconds until the top is (almost) set.
Transfer to a serving plate and store in a warm oven until all of the omelettes have been made.
Serve hot, with the dipping sauce, and lime wedges alongside.