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4.7 from 18 votes

Chive Omelet

Chive omelet is a delicious Chinese dish you can whip up in just 10 minutes! With fluffy eggs and fresh chives, it’s perfect for any meal of the day.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 people
Calories: 116 kcal
Course: Breakfast
Cuisine: Chinese

Ingredients

Seasonings:
  • 1/8 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon oyster sauce
  • 1 pinch salt

Instructions

    Cup of Yum
  1. Cut the chives into small pieces and set them aside. In a bowl, beat the eggs.
  2. Season the eggs with all the seasoning ingredients.
  3. Add the chives to the eggs.
  4. Heat the oil in a wok or skillet over high heat. Pour the eggs into the wok or skillet and swirl them around to coat evenly. As soon as the sides begin to cook, flip the eggs over.
  5. Continue to cook until the eggs turn light brown or are set. Break the omelet into pieces if you like. Dish it out and serve immediately.

Notes

  •  
  • Thanks for the reminder from Little Teochew, this dish is especially great with Teochew porridge.
  • Beat the eggs just enough to combine the yolks and whites. Overbeating can make the chive omelet tough.
  • Make sure your wok or skillet is hot before adding the oil. This helps the eggs cook evenly and prevents sticking.
  • When you pour the eggs into the pan, swirl them around gently to coat the bottom evenly. This helps achieve that nice, fluffy texture.
  • Keep the heat at medium-high to cook the eggs quickly without burning them.

Nutrition Information

Serving 4people Calories 116kcal (6%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 164mg (55%) Sodium 152mg (6%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 116

% Daily Value*

Serving 4people
Calories 116kcal 6%
Carbohydrates 1g 0%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 164mg 55%
Sodium 152mg 6%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.