Thai Stuffed Omelettes
This is a family favorite, Chet requested it for his birthday dinner.
- 1 Tbl oil
- 2 cloves garlic finely chopped
- 1 small onion finely chopped
- 8 oz ground pork (can use any ground meat)
- 2 Tbl Thai fish sauce
- 1 tsp sugar
- 2 tomatoes, peeled and chopped
- 1/4 cup of ketchup
- fresh cilantro
- black pepper
- 6 eggs
Heat oil in a wok or frying pan add garlic and onion, cook
over a medium heat stirring occasionally until soft. Add the pork and
cook about 8 minutes stirring frequently until browned.
Stir in the fish sauce, sugar, tomatoes, ketchup and season to taste
with the pepper. Simmer over low heat until slightly thickened.
To make the omelettes, put the eggs in a bowl and beat lightly with a
fork. Heat some oil in a pan or wok over medium heat. When hot add half
the beaten eggs and tilt the pan to spread the egg into a thin even
layer. Cook over medium heat until the omelette is just set.
Spoon half the filling into the center of the omelette. Fold into a
neat square by bringing the opposite sides of the omelette towards each
other. This takes some practice but it looks really nice once you get
the hang of it. Slide onto a serving plate and garnish with cilantro.
Then repeat for another omelette.