Stuffed Thai Omelettes

Name: Stuffed Thai Omelettes
Yield: Serves Four
Cuisine: Thai
Ingredients: 2 garlic cloves, finely chopped; fresh coriander (cilantro) sprigs and sliced fresh red chillies, to garnish; 5 eggs; 225 g/8 oz minced (ground) pork; ground black pepper; 30 ml/2 tbsp groundnut (peanut) oil; 15 ml/1 tbsp chopped fresh coriander (cilantro); 2 tomatoes, peeled and chopped; 5 ml/1 tsp granulated sugar; 15 ml/1 tbsp Thai fish sauce; 1 small onion, finely chopped; 30 ml/2 tbsp Thai fish sauce

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Thai food often cleverly combines hot chilli with sweet flavours, as in the filling for the omelettes. It makes an interesting contrast to the delicate flavour of the egg.

Ingredients

30 ml/2 tbsp groundnut (peanut) oil
2 garlic cloves, finely chopped

Method

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