Eat this for breakfast, lunch or dinner: the savoury pork filling inside the fluffy egg wrapper is so satisfying and delicious. Simply stir-fry the pork mixture with onion, garlic and tomato, then make the omelette and place the pork mixture in the centre before folding over the edges?
Thai Stuffed Omelette ‘Kai Yat Sai’
12 eggs
120ml (4 fl oz) water
4 tbsp vegetable oil
prik nam pla , to serve (optional)
sriracha or ketchup, to serve (optional)
Pork filling:
2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, finely chopped
500g (1 lb) pork mince
2 tbsp fish sauce
2 tbsp sugar
2 tsp white pepper
2 tomatoes, diced
- For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.
- Add the onion and garlic and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce, sugar and white pepper. Stir-fry for another minute until pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
- To make the omelette, whisk eggs with the water. Place a non-stick pan over medium heat and heat the oil.
- When the pan is hot pour in the eggs and use a spatula to keep spreading out the eggs until they’re firm. Add about ½ cup of 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 on its own or with rice and/or with optional sauces.
