Kai Yad Sai (Thai Stuffed Omelet)

These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Breakfast, Lunch, Main Dish

Cuisine Thai

Servings servings

Ingredients

For the Eggs

6 eggs, chicken or duck
ground white pepper, to taste
1/2 teaspoon fish sauce

For the Pork Filling

250 grams ground pork, (1/2 lb)
2 teaspoons fish sauce
1/2 cup roma tomatoes, finely chopped
1/2 cup long beans, finely chopped
4 small shallots, finely diced
2 teaspoons sugar
1/2 teaspoon soy sauce
fresh cilantro, chopped, for garnish
spring onion, sliced, for garnish
ground white pepper, to taste

To Prepare

cooking oil, as needed

Instructions

In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
Then fold over the two other sides to make a square.
Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
Serve.

Notes

Low cost.

Adapted from an internet recipe.