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Thai dish recipes: savory stuffed omelets

Serves: 4 persons

1/4 cup (60 ml) oil

150 g ground pork or chicken

3 tbsp diced cherry tomatoes

3 tbsp fresh or frozen green peas

2 tbsp minced onion

2 tsp sugar

1 1/2 tbsp fish sauce

1/4 tspn black soy sauce

1/4 tsp ground white pepper

3 eggs, beaten

2 sprigs coriander leaves (cilantro) to garnish

1 finely sliced red chilli, to garnish

1.

Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2-3 minutes until cooked then set aside.

2.

Heat a small skillet or omelet pan 12-20 cm in diameter and add a drop of the remaining oil. Pour in enough egg to thinly cover the base. Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking.

3.

To stuff the omelet, place 1-2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used up.

4.

Garnish with coriander leaves (cilantro) and finely sliced red chilli. Serve accompanied by rice.

Note: To present omelets as shown in the photo , turn each omelet over so the folded edges are face down. Make a crossshaped slit in the top of each omelet and then fold the slit portions back

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