Stuffed Thai Omelettes Recipe

Ingredients for Stuffed Thai Omelettes:

• 30ml/2 tbsp groundnut (peanut) oil
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 225g/8oz minced (ground) pork
• 30ml/2 tbsp Thai fish sauce
• 5ml/1 tsp granulated sugar
• 2 tomatoes, peeled and chopped
• 15ml/ 1 tbsp chopped fresh coriander (cilantro)
• ground black pepper
• fresh coriander springs and sliced fresh red chillies, to garnish

For the Omelettes:

• 5 eggs 
• 15ml/1 tbsp Thai fish sauce
• 30ml/ 2 tbsp groundnut (peanut) oil

 Method for Preparation of Stuffed Thai Omelettes:

01Heat the oil in a wok or frying pan, add the garlic and onion, and cook over medium heat, stirring occasionally, for 3-4 minutes, until soft.

02Add the pork and cook for about 8 minutes, stirring frequently, until lightly browned.

03Stir in the Thai fish sauce, sugar and tomatoes, season to taste with pepper and simmer over low heat until slightly thickened.

04Mix in the fresh coriander. Remove the wok or frying pan from the heat, cover to keep warm and set aside while you make the omelettes.

05To make the omelettes, put the eggs and Thai fish sauce in a bowl and beat them together lightly with a fork.

06Heat 15ml/ 1 tbsp of the oil in an omelelte pan or wok over medium heat.

07When the oil is very hot, but not smoking, add half the beaten egg mixture and immediately tilt the pan or wok to spread the egg into a thin, even layer over the base.

08Cook over medium heat until the omelette is just set and the underside is golden.

09Spoon half the filling into the center of the omelette. Fold into a neat square parcel by bringing the opposite sides of the omelette towards each other.

10Slide the parcel on to a serving dish, folded side down. Make another omelette parcel in the same way.\

11Garnish with the coriander springs and chillies.

12Cut each omelette in half to serve.

 Your Stuffed Thai Omelettes is ready!!!