Stuffed Thai Omelets

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READY IN: 10mins
Recipe by A la Carte

From a Low Carb cookbook. But still low fat.

Ingredients Nutrition


  1. Heat the butter and oil in a wok, add the garlic and onion, and cook until it is soft.
  2. Stir in the fish sauce, tomatoes, and pepper with the pork. Simmer until slightly thickened, and then add the cilantro.
  3. To make the omelettes; whisk the eggs and fish sauce together. Heat 1 tbsp of the butter in a non-stick frying pan. Add half the beaten egg and tilt the pan to make the egg spread out into an even shape.
  4. Cook until just set then spoon half of the filling into the center. Fold into a neat square parcel by bringing the opposite sides of the omelette toward towards one another, first the top and bottom and then the right and left.
  5. Carefully invert the parcel on to a warm serving plate. Make a second parcel with the remaining egg and pork mixture.
  6. Either cut each in half, or serve 1 whole per person. Sprinkle with fresh cilantro and chilis.

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