Low Carbohydrate Breakfasts Recipes - Stuffed Thai Omelets Recipe

Ingredients

Serve 4

• 30ml/2 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 1 small onion, finely chopped

• 225g/8oz/2 cups minced (ground) pork

• 30ml/2 tbsp Thai fish sauce

• 2 tomatoes, peeled and chopped

• 5ml/1 tbsp chopped fresh coriander (cilantro)

• ground black pepper

• sprigs of coriander (cilantro) and red chilies, thinly sliced, to garnish

For the omelets:

• 5-6 eggs

• 15ml/1 tbsp Thai fish sauce

• 30ml/2 tbsp vegetable oil

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Method:

1. Heat the oil in a wok, add the garlic and onion, and cook for 3-4 minutes, until soft. Add the pork and cook, stirring, for about 8 minutes until lightly browned.

2. Stir the fish sauce, tomatoes and  pepper into the pork; simmer until lightly thickened. Mix in the coriander.

3. To make the omelet's, whisk the eggs and fish sauce together. Heat 15ml/1 tbsp of the oil in an omelet pan or wok. Add half the beaten egg mixture and tilt the pan to spread the egg into an even shape.

4. Cook until the omelet is just set, then spoon half the filling into the centre. Fold into a neat square parcel by bringing the opposite sides of the omelet towards each other - first the top and bottom, then the right and left sides.

5. Carefully slide the parcel on to a warmed serving dish, folded side down and keep warm. Make a second omelet parcel with the remaining oil, eggs and filling and slide it on to the serving dish.

6. Cut each omelet parcel in half, and serve immediately garnished with sprigs of fresh coriander and thinly sliced red chilies.

Cook's Tips: For a milder flavor, discard the seeds and membrane of the chilies because this is where most of their heat resides.

Note: These omelets subtle combination of fragrant coriander and hot chili will instantly invigorate and kick-start a sluggish system.