STUFFED OMELETTE
STUFFED OMELETTE
Stuffed Omelette Serve: 2-3
Ingredients:
6 Eggs
220 gram Lean minced pork
90 gram Frozen peas
70 gram Onion
65 gram Cherry tomato – quartered
2 clove Garlic – finely chopped
80ml Vegetable oil
1 tablespoon Fish sauce
1 tablespoon Tomato ketchup
1 teaspoon Sugar
1 teaspoon Oyster sauce
1/2 teaspoon Light soy sauce
1/8 teaspoon Ground white pepper
Method
– Heat 60ml of oil in a frying pan. Then add the onion and gently cook until it becomes translucent.
-Put in the garlic and minced pork in the same pan. Fry until the mince is cooked.
-In goes, the frozen peas, tomatoes, fish sauce, oyster sauce, light soy sauce, sugar, tomato ketchup and white pepper. Stir-fry on a medium heat until the water evaporates approx 10-12 minutes. Set aside.
-Beat the eggs in a large bowl. Gently heat the oil in a non-stick frying pan.
-Separate the beaten eggs into 3 portions. Pour 10ml into the frying pan, followed by the rest of the egg. Gently roll the frying pan in a circular motion to spread the egg mixture into a thin sheet. When the egg is cooked, use a spatula/flat turner to remove the egg sheet off the pan.
-Lay the egg sheet on a chopping board. Scoop the stuffing and place in the middle of the sheet. Fold all corners and wrap into an envelope parcel.
-Garnish with coriander leaves and sliced red chilli then serve with Thai Jasmine rice. Today I served this kids favourite with Thai Black Rice for the fun factor. It’s packed full of nutrients too.
Tip:
– The seasoned mince is delicious on its own. You can just have it with rice if you wanted to.
-Struggling to fold the egg sheet into an envelope? Why don’t you just put the stuffing in the middle? Then fold the egg sheet halfway like a taco.
-I always encourage everyone to use a high-grade Thai seasoning.
-I have got the Black Rice AKA Rice Berry from Mortar and Pestle. Happy cooking!
