Stuffed Omelette with Thai Flavors

Ingredients

• 4 large eggs 4 large eggs
• 200g ground chicken or pork 200g ground chicken or pork
• 1 small carrot, finely diced 1 small carrot, finely diced
• 1/2 red bell pepper, finely diced 1/2 red bell pepper, finely diced
• 1/2 onion, finely diced 1/2 onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon Thai basil leaves, chopped 1 tablespoon Thai basil leaves, chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon Thai chili peppers, finely chopped (adjust to taste) 1/2 teaspoon Thai chili peppers, finely chopped (adjust to taste)
• Vegetable oil, for cooking Vegetable oil, for cooking
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, beat the eggs until well combined. Season with salt and pepper.
2. 2.
   Heat a small amount of vegetable oil in a non-stick pan over medium heat.
3. 3.
   Pour half of the beaten eggs into the pan and swirl to create a thin omelette. Cook until the edges are set and the bottom is lightly golden. Flip the omelette and cook for another 30 seconds. Remove from the pan and set aside.
4. 4.
   Repeat the process with the remaining beaten eggs to make a second omelette.
5. 5.
   In the same pan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped lemongrass. Sauté for a minute until fragrant.
6. 6.
   Add the ground chicken or pork to the pan and cook until browned and cooked through.
7. 7.
   Add the diced carrot, bell pepper, and onion to the pan. Cook for another 2-3 minutes until the vegetables are slightly softened.
8. 8.
   Stir in the fish sauce, soy sauce, sugar, and Thai chili peppers. Cook for an additional minute to allow the flavors to meld together.
9. 9.
   Remove the pan from heat and stir in the chopped cilantro and Thai basil leaves.
10. 10.
    Place one omelette on a serving plate and spoon half of the filling onto one side of the omelette. Fold the other side over the filling to create a half-moon shape. Repeat with the second omelette and remaining filling.
11. 11.
    Serve the Stuffed Omelette with Thai Flavors hot, garnished with additional cilantro and Thai basil leaves if desired.

Treat your ingredients with care...

• Lemongrass — To release the aromatic oils, bruise the lemongrass stalk with the back of a knife before chopping.
• Thai chili peppers — Adjust the amount of chili peppers according to your spice preference. Be cautious as they can be very spicy. Remove the seeds for a milder flavor.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute. However, Thai basil adds a unique flavor to the dish.

Tips & Tricks

• For a vegetarian version, replace the ground meat with crumbled tofu or cooked lentils.
• Add a squeeze of lime juice over the omelette before serving for an extra tangy kick.
• Serve the omelette with a side of steamed jasmine rice or a fresh Thai salad for a complete meal.
• Customize the filling by adding other vegetables like mushrooms or baby corn.
• Make sure the omelette is cooked on medium heat to achieve a golden color without burning.

Serving advice

Serve the Stuffed Omelette with Thai Flavors as a main dish accompanied by steamed rice or a side of fresh salad. Garnish with additional cilantro and Thai basil leaves for an extra burst of flavor.

Presentation advice

To enhance the presentation, cut the Stuffed Omelette with Thai Flavors into wedges and arrange them on a platter. Sprinkle some chopped cilantro and Thai basil leaves on top for a vibrant and appetizing look.