Stuffed Omelette – Thai-ish

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. Use a skillet or pan that is 26 cm or bigger; and non stick will work best.

Heat the oil in the wok over medium heat. Once hot, fry shallot, coriander roots and white pepper until fragrant. Add pork, fry until cooked and no longer pink. Add soy sauce and sugar, stir well then add pine nuts or peanuts. Taste before adjusting the seasoning. Add salt if necessary. Set aside.

Crack the eggs into a bowl and beat them. Season the eggs with fish sauce and white pepper (don’t be too heavy handed, the star of the show is the filling).

Clean the pan. Grease it with the remaining canola oil, then use a kitchen paper towel to wipe away excess oil. Set on medium high heat. 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). Place half of the filling in the centre. At this point the edge of the omelette will start to peel away from the pan. Use the spatula to fold in four sides, one by one like an envelope to secure the filling. Then flip it over and cook it a little bit further. Remove from the pan and place on the plate, garnish with coriander leaves. Repeat with the remaining egg and filling mixtures to make a second omelette.

This portion is enough to make 2 omelettes. Serve with rice and spicy soup or curry.

The original recipe (my grand aunt’s) 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.