Stuffed Omelet Pork Filling Recipes

SAVORY STUFFED OMELETS (KAI YAD SAI)

Steps:

• Heat half the oil in a wok over high heat and stir-fry the pork for 2 minutes, Add all remaining ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.
• Heat a 6-8" omelet pan and add a drop of the remaining oil.
• Pour in enough egg to thinly cover the bottom of the pan.
• Brown the omelet lightly on both sides, flipping over halfway through cooking.
• Repeat until all the egg is used.
• Place a tablespoon full of the pork mixture in the center of each omelet.
• Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.
• Place omelet on serving plate and repeat until all omelets and pork mixture are used.
• Garnish if desired.

THAI STUFFED OMELETTE 'KAI YAT SAI' | MARION'S KITCHEN

Steps:

• Step 1.For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.
• Step 2.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.
• Step 3.To make the omelette, whisk eggs with the water. Place a non-stick pan over medium heat and heat the oil.
• Step 4.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.
• Step 5.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.

STUFFED OMELET RECIPE BY TASTY

Steps:

• In a bowl, whisk together eggs, egg white, milk, salt and pepper.
• Pour into a lightly-greased pan on low heat and add cheese and bacon.
• Once cooked thoroughly, fold over and serve.

THAI PORK STUFFED OMELET

Steps:

• Whisk the eggs and the fish sauce together and set aside.
• Add olive oil to a skillet. Add the garlic, shallot, ground pork, fish sauce, brown sugar, and sriracha sauce and cook until the pork is no longer pink. Stir in the bean sprouts. Remove from heat and set aside.
• Add the olive oil to a clean skillet and pour in half the eggs. Swirl the eggs around and cook scrunching up the sides and brushing the uncooked top into the pan.
• Add the half of the pork mixture and roll up sides to make a square covering the filling. Remove from skillet and repeat with remaining ingredients. Serve drizzled with hoisin sauce and topped with fresh cilantro