Thai Stuffed Omelette, serves 2
1/4 teaspoon fish sauce
Dash of white pepper
125g pork mince (I used half beef-half pork and it was fine)
1 firm tomato, finely diced
4 long green beans, finely chopped
1 large shallot or small onion, finely chopped
1 teaspoon sugar
1 teaspoon fish sauce
1/4 teaspoon white pepper
1/4 teaspoon soy sauce
Coriander for garnish
In a small bowl, beat eggs with 1/4 teaspoon fish sauce and a dash of white pepper. Set aside.
Preheat a frypan over medium-high heat. Stir in pork and cook for 1 to 2 minutes until no longer pink. Reduce heat to medium and add vegetables, followed by remaining seasonings. Stir-fry until green beans are cooked and the mixture thickens a little, about 5 to 6 minutes. Remove from heat and cover to keep warm while you make the omelettes.To make the omelets, wipe the frypan clean with a paper towel and heat 1 teaspoon oil over medium heat. Swirl in half the egg mixture to coat the base of the frypan in a thin, even layer. Cook for about 1 minute until omelette is almost cooked but not quite dry on the surface.
Spoon half the filling into the centre of the omelette. Fold 2 opposite sides toward the middle and then fold in the remaining 2 sides to form a neat square parcel. Press down with a spatula to seal. Flip onto a serving plate, folded-side down. Repeat with remaining egg and filling.
Garnish with coriander and serve.
Note: The recipe calls for one omelette per person, to be served cut in half over rice. I doubled the recipe and served two omelettes each without rice for dinner.