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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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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. 

WATCH THIS RECIPE

THAI STUFFED OMELETTE (KAI YAT SAI)

PREP TIME

5 minutes

COOK TIME

15 minutes

SERVES

2

Ingredients

6 eggs

2 tbsp vegetable oil

Marion’s Kitchen Coconut Sriracha to serve (click here for where to buy)

 

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

Steps

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.

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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.

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