Thai Omelette with Herbal Chicken and Sautéed Vegetables

About this meal

A high-protein, low-carb Thai breakfast combining a fluffy herbal omelette, pan-seared chicken seasoned with lemongrass and ginger, and a side of sautéed low-starch vegetables. Served with a lightly sweet Thai almond-coconut milk tea for nourishment and flavor balance.

Ingredients

• Eggs — 3 large
• Chicken breast (thinly sliced) — 100g
• Lemongrass (finely chopped) — 1 tbsp
• Fresh ginger (grated) — 1 tsp
• Shallots (finely sliced) — 1 tbsp
• Baby spinach — 1 cup
• Thai basil — 1 tbsp
• Red bell pepper (thinly sliced) — 1/4 cup
• Cherry tomatoes (halved) — 1/4 cup
• Garlic (minced) — 1 tsp
• Avocado oil — 2 tbsp
• Sea salt — to taste
• Black pepper — to taste
• Almond milk (unsweetened) — 1 cup
• Coconut milk (unsweetened) — 1/4 cup
• Thai tea leaves or black tea leaves — 1 tbsp
• Stevia or monk fruit sweetener — 1-2 tsp or to taste
• Crushed ice — as needed

Steps

1. 1. In a bowl, beat 3 eggs with a pinch of sea salt and black pepper.
2. 2. Stir-fry sliced chicken breast with 1 tbsp avocado oil in a non-stick skillet. Add lemongrass, grated ginger, and shallots. Sauté until chicken is cooked through.
3. 3. Add sliced red bell pepper, cherry tomatoes, and garlic. Stir-fry until vegetables are just tender. Stir in baby spinach until wilted.
4. 4. Remove chicken and vegetables from skillet and set aside.
5. 5. Add a little more oil, if needed, and pour in beaten eggs to make an omelette. Sprinkle Thai basil over the eggs as they cook.
6. 6. When the omelette is nearly set, spoon the chicken and vegetable mixture over one half, then fold the omelette over and slide onto a plate.
7. 7. For the drink, steep Thai tea leaves or black tea in boiling water for 3-5 minutes. Strain, then mix with almond and coconut milk. Sweeten with stevia or monk fruit. Serve over crushed ice.