Stuffed Thai Omelets Recipe

Thai food often cleverly combines hot chili with sweet flavors, as in the filling for the omelets. It makes an interesting contrast to the delicate flavor of the egg. This may sound like an ordinary egg omelet but the taste is definitely different and worth a try.

Recipe: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
225 g/8 oz minced (ground) pork or chicken
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
2 tomatoes, peeled and chopped
15 ml/1 tablespoon chopped fresh coriander (cilantro)
Ground black pepper
Fresh coriander (cilantro) sprigs and sliced fresh red chilies to garnish

For the omelets:

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

Method:

1. Heat the oil in a wok or frying pan, add the garlic and onion, and cook over a medium heat, stirring occasionally, for 3-4 minutes, until soft. Add the pork and cook for about 8 minutes, stirring frequently, until lightly browned.

2. Stir in the Thai fish sauce, sugar and tomatoes, season to taste with pepper and simmer over a low heat until slightly thickened. Mix in the fresh coriander. Remove the wok or frying pan from the heat, cover to keep warm and set aside while you make the omelets.

3. To make the omelets, put the eggs and Thai fish sauce in a bowl and beat together lightly with a fork.

4. Heat 15 ml/1 tablespoon of the oil in an omelet pan or wok over a medium heat. When 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. Cook over a medium heat until the omelet is just set and the underside is golden.

5. Spoon half the filling into the center of the omelet. Fold into a neat square parcel by bringing the opposite sides of the omelet towards each other. Slide the parcel on to a serving dish, folded side down. Make another omelet parcel in the same way. Garnish with the coriander sprigs and chilies. Cut each omelet in half to serve.