Not a breakfast food, it is more often eaten for lunch or dinner. I make it to taste a little Chinese in origin. It is not a hot dish and should be served with a nam prik dipping sauce (eg fish sauce and chillies). This will give the heat to those who like it.

I have used chicken in this dish but pork is more common.

Ingredients

300g minced Chicken (click here to learn about minced meat)
2 Free range eggs
2 cloves chopped Garlic
3 Tblsp Chopped Shallots/Spring Onions
3 sliced eshallots (French or Red Shallots)
4 small Button Mushrooms quartered
1/2 tbs sugar
Oyster sauce
Fish Sauce

Method

Heat your wok with a little oil on a medium/high heat, and eshallots and stir for a minute or so
Add the garlic and after 30 seconds add the chicken. Stir the chicken constantly breaking up any lumps that form

Add the mushrooms and sugar, stir for another minute
Add 1 tbs Oyster sauce and a little water to help with the sauce. Remove from heat and reserve

To make the omelette beat the eggs with a little fish sauce

Heat 1 oil in your wok over a medium heat

Add the egg mixture and let it cook, there is no turning of the egg

Once the egg is just about cooked add your meat mixture to half the omelette, fold the omelette in half and serve