How to cook: Thai egg strips (rolled omelet)

How to cook: Thai egg strips (rolled omelet)

How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat or even in a pie shell.

Here’s another way. Thai egg strips — rolled omelet cut into strips and served with fried crisp onion slices.

Nothing hard. Just stir the “filling” ingredients with the beaten eggs, cook a flat omelet and, when it’s done, roll and slice. Looks pretty, doesn’t it? Delicious too, I promise. Very aromatic and very delicious.



  1. Chop the carrot. Finely slice the bok choy or pak choy. Wash the cilantro to remove any soil. Slice the roots and stems. Reserve the leaves. Finely chop the chili.

    If your shiitake mushrooms are large, use three. If rather small, use more. If using dried shiitake, soak in warm water for 15 minutes before use.

    Cut off and discard the fibrous mushroom stems. Chop the caps.

    Heat the cooking oil. Add the carrot pieces and chili, and cook for about 30 seconds.

    Add the cilantro roots and stems. Cook for another 30 seconds.

    Next, the chopped shiitake mushrooms caps. Add to the pan and cook for another 30 seconds.

    Finally, add the bok choy or pak choy. Stir then remove the pan from the heat.

    Crack the eggs into a bowl and beat.

    Add the mushroom mixture and sprinkle with some salt. Stir the mushroom mixture and eggs together.

    Reheat the remaining oil in the pan. Pour in the eggs and mushrooms and everything else. Cook over medium heat until set. DO NOT STIR.

    Slide the omelet onto a flat surface — like a chopping board.

    While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelet diagonally into half-inch thick slices.

    Thai egg strips (rolled omelet)

    Using a spatula, lift the omelet slices and transfer to a serving plate. Place the crisp onion slices on the side. Sprinkle the reserved cilantro leaves on top.

    Thai egg strips (rolled omelet)

    Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.

Cooking time (duration): 20 to 25 minutes

Number of servings (yield): 2 to 3

  • Pingback: Serve your omelet as a cupcake | Home-cooked meals | Home-cooking rocks!

    • Luz

      Hi Connie,
      I cooked this today for our breakfast, it was easy & so good.Thanks for sharing your recipe.

  • emy M

    This is interesting.It looks like a crepe
    or a veggie-omelet wrap.I can smell the
    cilantro and fried onions.

    I will make this on our next potluck at work.

    • Kevin

      That looks like a great way to enjoy some eggs!


    Omelet, the perfect breakfast!

  • Connie

    Now that you mention it, we had this for breakfast last Sunday but I forgot to tag the entry so it’ll be filed under breakfast club. So, I’m now going to fix that. :)

  • http://none Crisma

    Minsan, with how my husband likes omelets, it isn’t limited lang as breakfast fare…just because it’s something so easy to do. Thanks again.

  • Connie

    Same here. Eggs are great anytime of the day — or night (including midnight snacks hehehe)

  • Gay

    Ang sarap naman. I’m also an egg person, usually make fritatas as pambaon for lunch.

  • lola

    hi connie,

    amazing omelet…wow..

    my family keeps looking at your site

    and ordering me to cook it for them….

    thanks again.

  • Roel

    Wow, so easy… mukhang mahirap lang…
    I’ll cook this, magpapasikat ako sa nanay ko hehe.. Thanks for this!

  • Marie

    This looks positively yummy! I love to eat eggs and would definitely try making this dish!