Stuffed Thai Omelets Recipes

THAI OMELETTE (KAI JEOW) RECIPE

Steps:

• Take the green onion and remove the root. Finely chop the rest and set aside.
• Heat the vegetable oil in a frying pan over medium-high heat.
• Crack an egg into a bowl. Add the chopped green onions, fish sauce and beat together with a fork.
• Check if the oil is lightly smoking hot. You should be able to see a bit of smoke coming up from it. Or you could test by dipping a chopstick into the egg mixture and then into the oil. If it sizzles, that means it's ready. You can then pour the egg mixture into the center of the pan and fry for about 1 minute or until golden. If unsure, use a spatula to lift one edge up to
• Once one side golden and the egg mixture holds together, flip the egg with a spatula and fry the other side for another minute or until golden.
• Turn off the heat and serve the Thai omelette on a bed of warm steamed rice with Sriracha sauce or ketchup and enjoy!

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.

SUPER-STUFFED OMELET

Steps:

• In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

STUFFED THAI OMELETS

Steps:

• 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.