Stuffed Omelette Thai-ish Recipe

Name: Stuffed Omelette Thai-ish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Canola Oil, For Frying, Divided Use; 1 Tablespoon Red Shallot Or Red Onion, Finely Chopped; 1 teaspoon Coriander Roots Or Stems, Finely Chopped; 1 pinch Ground White Pepper; 5-13 ounces, weight Pork Mince; 2 teaspoons Light Soy Sauce; 1/2 teaspoons Sugar; 2 Tablespoons Pine Nuts, Toasted; 1 pinch Salt; 3 whole Eggs, Beaten; 2 dashes Fish Sauce; 1 pinch Ground White Pepper; 4 leaves Coriander For Garnish

Servings: persons

2 Tablespoons Canola Oil, For Frying, Divided Use
1 Tablespoon Red Shallot Or Red Onion, Finely Chopped
1 teaspoon Coriander Roots Or Stems, Finely Chopped
1 pinch Ground White Pepper
5-13 ounces, weight Pork Mince
2 teaspoons Light Soy Sauce
1/2 teaspoons Sugar
2 Tablespoons Pine Nuts, Toasted
1 pinch Salt
3 whole Eggs, Beaten
2 dashes Fish Sauce
1 pinch Ground White Pepper
4 leaves Coriander For Garnish

1
For filling: Please feel free to substitute pine nuts with crushed peanuts (salted ones are fine, just reduce salt when seasoning) if you do not have issues with nuts.
2
Use a skillet or pan that is 26 cm or bigger; and non stick will work best.
3
Heat the oil in the wok over medium heat.
4
Once hot, fry shallot, coriander roots and white pepper until fragrant.
5
Add pork, fry until cooked and no longer pink.
6
Add soy sauce and sugar, stir well then add pine nuts or peanuts.
7
Taste before adjusting the seasoning.
8
Add salt if necessary.
9
Set aside.
10
Crack the eggs into a bowl and beat them.
11
Season the eggs with fish sauce and white pepper (dont be too heavy handed, the star of the show is the filling).
12
Clean the pan.
13
Grease it with the remaining canola oil, then use a kitchen paper towel to wipe away excess oil.
14
Set on medium high heat.
15
When the wok/pan is hot, add half the egg mixture into the pan, tilt the pan quickly until the base is covered (like a crepe).
16
Place half of the filling in the centre.
17
At this point the edge of the omelette will start to peel away from the pan.
18
Use the spatula to fold in four sides, one by one like an envelope to secure the filling.
19
Then flip it over and cook it a little bit further.
20
Remove from the pan and place on the plate, garnish with coriander leaves.
21
Repeat with the remaining egg and filling mixtures to make a second omelette.
22
This portion is enough to make 2 omelettes.
23
Serve with rice and spicy soup or curry.
24
The original recipe (my grand aunts) calls for crushed peanuts in the filling but I have to use pine nuts instead as I have to improvise and adapt for someone with a food allergy.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Canola Oil, For Frying, Divided Use, 1 Tablespoon Red Shallot Or Red Onion, Finely Chopped, 1 teaspoon Coriander Roots Or Stems, Finely Chopped, 1 pinch Ground White Pepper, and more.

Yes, Stuffed Omelette Thai-ish falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Omelette Thai-ish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions