Coconut & lime leaf omelette

Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

All right, bear with me - I know this sounds like an extraordinary combination, but do try it. The coconut gives body and a little sweetness, there is delicate fragrance from the lime leaves and using duck eggs will make your omelette rich and golden. End the subtlety by serving with a fiery Red chilli sambal. The perfect breakfast or light lunch.


  • 3 duck eggs or large eggs
  • 65 g (2 oz) grated fresh or rehydrated coconut
  • 3 small red Asian shallots, finely sliced
  • 1 garlic clove, finely sliced
  • ½ large red chilli, seeded and sliced
  • 1 lime leaf, deveined and finely shredded
  • 1 tablespoon oil, for frying


Beat the eggs with the coconut and all the aromatics. Season generously with salt and pepper.

Heat the oil in a small frying pan over a medium-high heat, swirling to coat the base and sides. Pour in the omelette mixture and encourage it into a circle. Cook until the underside is golden and the edges well set. Carefully turn, lower the heat a little and cook until the omelette is set with the faintest wobble and the edges are crisp.

Serve at room temperature, cut in wedges with a spicy sambal.