Vietnamese Style Turmeric Omelette | Melissa Hemsley
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Vietnamese Style Turmeric Omelette

Breakfast & Brunch

Vietnamese Style Turmeric Omelette





I’d eat this for any meal of the day. Sometimes I’ll stuff the omelette with the vegetables and salad and sometimes I toss them together then have it on the side which is delicious. I absolutely love to tangy bright yellow colour. My boyfriend also eats it cold as a snack, straight out of the fridge! 


  1. Prepare all the veg/salad and squeeze lime juice over and some sea salt & pepper and a drizzle of oil. Have it on each plate or toss it all together in a bowl and serve like that, whatever you like
  2. Whisk the omelette ingredients together, melt the butter/coconut oil  in a medium frying pan and pour in half the egg mixture.
  3. Cook on a medium heat until going golden at the edges, about a minute then flip over and cook the other side for another 30 seconds then fold in half and set aside  and repeat with the rest of the egg mixture to make an egg omelette.


For the Omelette:

  • 1 tbs butter/ghee/coconut oil
  • 5 eggs
  • 1 tsp ground turmeric
  • 2 spring onions, chopped
  • 1 fat garlic clove, finely chopped
  • 1 tsp fish sauce or 1 tsp lime juice
  • 1 ½  tbsp tamari or a good pinch sea salt
  • Handful shredded chicken/ cooked mushrooms (optional)


To serve:

  • kimchi/sauerkraut/shredded cabbage
  • lettuce leaves
  • 1 small sliced cucumber or 1 grated courgette
  • 1 julienned or grated carrot
  • fresh coriander, mint, basil or mix
  • spring onions
  • fresh red chilli
  • lime wedges
  • Sea salt & pepper
  • Extra virgin olive oil or a toasted sesame oil

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