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Padang Omelet

A thick, savory egg omelet crisp on the edges and packed with vibrant green scallions, chilies, and aromatic herbs.

30 minMediumServes 4280 cal/serving

IndonesianLunchStovetopVegetarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-Free

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Ingredients

  • 6 large eggs, beaten
  • 2 tbsp rice flour
  • 4 scallions, sliced
  • 4 red chilies, finely chopped
  • 4 shallots, minced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1/2 cup vegetable oil

Instructions

  1. 1

    In a medium bowl, slurry 2 tbsp rice flour, 1 tsp salt, and 1/2 tsp ground white pepper with two tablespoons of water until smooth.

  2. 2

    Add 6 beaten large eggs to the slurry and beat vigorously until light and frothy.

  3. 3

    Fold in 4 sliced scallions, 4 finely chopped red chilies, 4 minced shallots, and 2 minced garlic cloves until evenly distributed.

  4. 4

    Heat 1/2 cup vegetable oil in a deep skillet over medium heat until hot.

  5. 5

    Pour egg mixture into hot oil, reduce heat to low, and cook for 6 to 8 minutes until bottom is golden.

  6. 6

    Carefully flip omelet and cook for another 4 to 5 minutes until fully cooked through.

  7. 7

    Drain excess oil on paper towels, slice into wedges, and serve.

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Questions

What is Padang Omelet?

A thick, savory egg omelet crisp on the edges and packed with vibrant green scallions, chilies, and aromatic herbs. This reference files it under Indonesian lunch: made on the stovetop, rated medium and about 30 minutes start to finish.

Why mix the cornstarch with water first in Padang Omelet?

Step 1 reads: "In a medium bowl, slurry 2 tbsp rice flour, 1 tsp salt, and 1/2 tsp ground white pepper with two tablespoons of water until smooth." Dry starch clumps the moment it meets hot liquid. The slurry in step 1 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of shallots in Padang Omelet?

The entry for Padang Omelet calls for 4 shallots, minced. In its place: Use half as much yellow or red onion plus a small clove of garlic.

Can I make Padang Omelet less spicy?

Yes. The heat in Padang Omelet comes from 4 red chilies, finely chopped. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

Is Padang Omelet low-carb?

A serving of Padang Omelet carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Can I freeze Padang Omelet?

It is not a good candidate. Refrigerate what is left of Padang Omelet within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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