Stuffed Thai Omelets

Name: Stuffed Thai Omelets
Prep time: 10 min
Total time: 10 min
Yield: 2-4 serving(s)
Ingredients: 2 tablespoons butter; 1/2 teaspoon vegetable oil; 2 garlic cloves; 1 small onion, minced; 2 cups ground pork; 2 tablespoons fish sauce; 2 tomatoes, peeled and chopped; 1 tablespoon chopped fresh cilantro or 1 tablespoon coriander; ground black pepper; srigs cilantro (corriander); red chile, thinly sliced; 6 eggs; 1 tablespoon fish sauce; 2 tablespoons butter

Submitted by A la Carte

"From a Low Carb cookbook. But still low fat."

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Ready In:: 10mins
Ingredients:: 14
Serves:: 2-4

ingredients

2 tablespoons butter
¹⁄₂ teaspoon vegetable oil
2 garlic cloves
1 small onion, minced
2 cups ground pork
2 tablespoons fish sauce
2 tomatoes, peeled and chopped
1 tablespoon chopped fresh cilantro or 1 tablespoon coriander
ground black pepper
srigs cilantro (corriander)
red chile, thinly sliced
For the omelettes
6 eggs
1 tablespoon fish sauce
2 tablespoons butter

directions

Heat the butter and oil in a wok, add the garlic and onion, and cook until it is soft.
Stir in the fish sauce, tomatoes, and pepper with the pork. Simmer until slightly thickened, and then add the cilantro.
To make the omelettes; whisk the eggs and fish sauce together. Heat 1 tbsp of the butter in a non-stick frying pan. Add half the beaten egg and tilt the pan to make the egg spread out into an even shape.
Cook until just set then spoon half of the filling into the center. Fold into a neat square parcel by bringing the opposite sides of the omelette toward towards one another, first the top and bottom and then the right and left.
Carefully invert the parcel on to a warm serving plate. Make a second parcel with the remaining egg and pork mixture.
Either cut each in half, or serve 1 whole per person. Sprinkle with fresh cilantro and chilis.