Vegetable-stuffed omelette

Name: Vegetable-stuffed omelette
Cuisine: Thai
Ingredients: 6 eggs, beaten; vegetable oil, for frying; 2 teaspoons Thai fish sauce (nam pla); 2 teaspoons soy sauce; 1 teaspoon Demerara or palm sugar; 1 teaspoon Demerara or palm sugar; 1 fresh red chilli, deseeded and finely chopped; 2 spring onions, trimmed and chopped; 2 teaspoons Thai fish sauce (nam pla); 2 tablespoons finely chopped fresh coriander leaves; 3 tomatoes, skinned, deseeded and diced; 100 g/3½ oz courgettes, diced; 1 red onion, peeled and coarsely diced

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 tomatoes, skinned, deseeded and diced
1 red onion, peeled and coarsely diced
100 g/3½

Asia
Thailand
Side dish
Fish course
Pescatarian
Winter
November

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the tomatoes, onion, courgettes, spring onions, chilli and chopped coriander for 2–3 minutes.
Stir in the fish sauce, soy sauce and sugar and set this mixture aside.
Heat a little vegetable oil in another pan. Add one-quarter of the beaten eggs per person and make