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Thai cha-om omelette is the perfect way to start your day! This recipe combines umami-flavored eggs with a distinct Thai vegetable, acacia leaves. Authentic, delicious, and so simple for every home cook. Ready in just 20 minutes, easy, healthy, and delicious!
What is cha om
Cha om is a tropical herb from the acacia family, often used in Southeast Asian and Thai cooking for its unique, slightly bitter and distinct taste. Known for its feathery leaves, it’s used in omelets, soups, and stir-fries.
The young acacia leaves from the acacia penatta tree often get called ‘stinky leaf’ for their pungent aroma, but fear not – that aroma vanishes once cooked.
My Thai grandma has several trees growing in her tropical garden, but you can snag some frozen acacia leaves at your local Asian supermarket.
Why try this acacia omelette
- Try this unique, authentic Thai ingredient: Cha om omelette is a unique dish, a must-try for any Thai food lover. Acacia leaves are often used in Isan, the Northeast of Thailand.
- Healthy and delicious: This Thai omelette with vegetables is both delicious and packed with nutrients. Load it up with your fave vegetables like broccoli or onion, anything goes! For other variations, try Thai holy basil or sweet basil.
- Quick and easy: This acacia omelette recipe is easy-to-make and so versatile – great for a quick breakfast, a light lunch, or a simple side dish without too much fuss.
This egg stir-fry is easy to make and comes together quickly! Here are some more recipes you’ll love: Thai cucumber and egg recipe with healthy greens and egg, pad pak boong (morning glory stir-fry), and kua mee recipe (Lao noodles with egg).
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Acacia leaves – The key ingredient in this Thai omelette with cha-om. You can get the acacia leaves fresh at Asian markets or frozen at Asian supermarkets. The key is to create a firm omelette, easy to hold between your fingers, ideal for dipping into your favorite sauces. Pack in as much cha-om as you want.
- Eggs – I recommend three per person for a rich base, but feel free to tweak to your preference.
- Lime – A squeeze of fresh lime juice adds freshness and a tangy, zesty flavor.
- Garlic – Infuses the eggs with garlic-flavor and a fragrance that’s absolutely irresistible.
- Oyster sauce
- Fish sauce – This duo of sauces adds a savory, umami flavor to the omelette, making it can’t-stop-eating-this good.
How to make THai cha-om omelette
1. Mince your garlic and roughly chop the acacia leaves into 4–5 pieces.
2. Crack the eggs into a large bowl, and toss in the chopped acacia, fish sauce, oyster sauce, and fresh lime juice. Thoroughly combine.
3. Heat oil in a non-stick pan over medium-low heat. Add minced garlic and sauté until golden and aromatic, or approx 20 seconds.
4. Pour your egg mixture into the pan, spreading the acacia leaves evenly. Let it cook for several minutes, until one side is cooked.
5. Carefully flip the omelet and cook the other side until done. Both sides should be perfectly cooked through. Serve hot off the pan.
- Cutting board and chef’s knife
- Measuring spoons and cups
- Non-stick wok with spatula
- Mixing bowl
Recipe tips and tricks
- Don’t overcrowd the pan: If you’re adding a generous amount of cha-om, make sure not to overcrowd the pan. Cook in batches if needed.
- Use fresh cha-om: You can source fresh cha-om at Asian markets or grocery stores. Fresh cha-om leaves are vibrant green and tender. If they’re not available fresh, frozen ones can be a good substitute but make sure to thaw them properly.
- Taste-test: Thai cuisine is all about balancing the flavors to your taste. If you prefer Thai cha-om omelette spicy, feel free to add some fresh chili peppers. A bit of extra fish sauce can add more saltiness, and a touch of sugar balances it out.
How to serve cha om omelet
Slice your delicious omelette into bite-sized pieces. Grab a piece with your fingers, along with a ball of sticky rice. Dip it into your favorite dipping sauce or chili dip like nam prik kapi and enjoy!
How to store
This dish is best enjoyed fresh and hot. I don’t really recommend storing the egg dish for later. It might become a bit dry and the flavors fade away. Gather around, share, and eat everything in one go!
Kai jeow cha om (ไข่เจียวชะอม)
The Thai name for this dish is “kai jeow cha om” or ไข่เจียวชะอม, which translates to “omelette with acacia leaves”.
More Thai egg recipes you’ll love
- Khao jee recipe – Irresistible sticky rice with egg patties, a typical Isan cuisine staple.
- Tom khem recipe (Lao braised pork with egg)
- Thai-style soft-boiled egg (kai luak)
- Thai spicy eggplant recipe
- Thai son-in-law eggs
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Thai Cha-Om Omelette Recipe (Acacia Leaves Egg)
Thai acacia omelette is easy to whip up and absolutely delicious. Serve hot with a side of rice and a chili dip.
Mince your garlic and roughly chop the acacia leaves into 4–5 pieces.
Crack the eggs into a large bowl, and toss in the chopped acacia, fish sauce, oyster sauce, and fresh lime juice. Thoroughly combine.
Heat oil in a non-stick pan over medium-low heat. Add minced garlic and sauté until golden and aromatic, or approx 20 seconds.
Pour your egg mixture into the pan, spreading the acacia leaves evenly. Let it cook for several minutes, until one side is cooked.
Carefully flip the omelet and cook the other side until done. Both sides should be perfectly cooked through. Serve hot off the pan.
- Amount Per Serving
- Calories 221kcal
- % Daily Value *
- Total Fat 20.2g32%
- Saturated Fat 4.1g21%
- Total Carbohydrate 1.5g1%
- Sugars 0.9g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use the nutrition card in this recipe as a guideline.
- Serve with rice, a spicy dip, and other sides.