Thai cuisine · Breakfast & Eggs

Stuffed Omelette

A paper-thin omelette filled with fried minced chicken, tomato and peas, folded into a neat parcel.

Ingredients · for 2 servings

• 4 eggs
• 200g minced chicken
• 1 onion
• 1 tomato
• 1 carrot
• 60g peas
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp oil
• 1 spring onion
• Salt, pepper

Instructions

1. Finely dice the onion and tomato, cut the carrot into small cubes and slice the spring onion into fine rings.
2. Heat 2 tbsp oil and fry the minced chicken in it for 4 minutes, breaking it up, until browned all over.
3. Add the onion and carrot and fry for 3 minutes more, then stir in the tomato and peas and fry for another 3 minutes until the filling releases hardly any more liquid.
4. Season with the oyster sauce, light soy sauce, sugar, salt and pepper, and set the filling aside.
5. Beat two eggs with a pinch of salt, spread thinly in the remaining oil in a non-stick pan and let set over medium heat for 2 minutes until the surface is just firm.
6. Place half the filling in the centre, fold the four sides of the omelette over it, turn the parcel out onto a plate, scatter with spring onion, and repeat with the remaining eggs.