Omelettes aren’t just for breakfast – this savoury pork-filled Thai version makes a filling and delicious lunch or dinner, too. I like to serve this with spicy sriracha on the side (you know me!), or even some slices of fresh red chilli.
Thai Stuffed Omelette (Kai Yat Sai)
6 eggs
2 tbsp vegetable oil
Omelette filling:
1 tbsp fish sauce
1 tbsp sugar
1 tsp white pepper
3 tbsp tomato ketchup
2 tbsp vegetable oil
2 garlic cloves, roughly chopped
½ small onion, diced
250g (9 oz) pork mince
1 tomato, diced
- For the filling, mix the fish sauce, sugar, pepper and tomato ketchup in a small bowl.
- Heat the vegetable oil in a frying pan or wok over medium-high heat. Add the garlic and onion and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce mixture. Stir-fry for another minute or until the pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
- To make the omelette, whisk eggs with 4 tablespoons of water. Place a non-stick pan (approx. 22cm in diameter) over medium heat.
- When the pan is hot, add the oil and swirl to coat the pan. Pour in the eggs and use a spatula to keep spreading out the eggs until they’re firm. Add half of the filling mixture to the centre of the omelette.
- Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve with Coconut Sriracha or your choice of spicy sauce or extra ketchup.
