Omelet with Coconut

Omelet with Coconut

An omelet with grated coconut; this extremely simple omelet is delicious and crispy because of the crunchy coconut shavings. I make my omelet spicy today; I use one whole chili pepper.

The egg dishes chapter in Beb Vuyk’s book is full of delicious omelets; vegan or filled with fish or chicken.

Omelet with Grated Coconut # 339 translated from Beb Vuyk’s Groot Indonesisch Kookboek, pagina .


  • 2 eggs
  • 4 tablespoons of grated coconut
  • oil or butter


  • 1 tablespoon of chopped onions
  • juice of 1 clove of garlic
  • 1 teaspoon of sambal ulek
  • salt
  • pepper
  1. Grind the chopped onions with the coconut, the sambal, and the garlic juice into a paste.
  2. Beat the eggs with salt and pepper and mix in the grated coconut.
  3. Fry an omelet in the hot oil; cover the pan while baking.
  4. Bake the omelet on both sides until done.

Omelet with Coconut ingredients

I don’t have sambal ulek left so I add 1 chili pepper. I grind the chili pepper, chopped onions, and crushed garlic together in my mortar. I already add the salt and pepper because it makes grinding easier (works as an abrasive).

Indonesian cobek

I keep my bumbu a little coarse because that creates crunch in the omelet.

Beb writes ‘garlic juice’. I squeeze one clove of garlic. 😉

Garlic into my mortar

When my bumbu is fine enough, I add the grated coconut.

mortar with coconut

I beat my two eggs well with a fork.


Now everything from my mortar can go into the eggs. Coconut absorbs moisture very quickly. The mix becomes a bit lumpy; almost a batter.

Eggs mixed with bumbu

I heat two tablespoons of oil in a non-stick pan and pour my egg mixture into it. I set the heat on low.

Omelet with chili pepper in the pan

I don’t have a suitable lid so use my husband’s trick; these two pans seem to fit very well.

Pan serves as a lid on another pan

I don’t bake my omelet too long, because the coconut makes it crispy pretty fast. After a few minutes I check.

Omelet met kokos

Beb fries her omelet on both sides. I don’t do that, but fold it in half so that the inside stays tender and juicy.

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