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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Stuffed Omelette ‘Kai Yat Sai’

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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?

WATCH THIS RECIPE

THAI STUFFED OMELETTE ‘KAI YAT SAI’

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

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

Steps

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.

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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.

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