A variety of vegetables stir-fried together, seasoned in Thai flavours and tucked into an omelette is a very homely meal and reminds me of dinners with my family when I was little.
Even though it is a simple dish cooked up with any left over vegetables thrown together. I believe that, there is really nothing like the pleasures of simple but delicious comfort food.
Ingredients: – (makes 2 stuffed omelette)
- 3 eggs
- 1 garlic clove, minced
- 1 large white onion, chopped
- 1 ripe tomato, diced
- ½ carrot, chopped
- 150 gms chicken breast (skinless), minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2-3 tbsp ketchup
- white pepper powder (according to taste)
- salt & pepper (according to taste)
- 2-3 leaves fresh coriander, finely chopped
Other vegetables that could be added to the filling:-
- ¼ cup boiled peas
- 2-3 baby corn, cut into discs
- ¼ cup sweet American corn
- Beat the eggs with salt and pepper in small bowl until blended and set aside.
- In a pan, heat oil. Put in the garlic and onions. Let them sweat for a few minutes.
- Add carrots and tomatoes. Add 2 tablespoons of water to help cook the vegetables. (The vegetables should not be soft and mushy).
- Add in the minced chicken. Using your spatula, break it into small pieces and mix all the ingredients to combine them together.
- Immediately after, add in the oyster sauce, soy sauce, ketchup (first add about 2 tbsp) and white pepper powder. Mix to combine once again. Leave to cook for 3 minutes.
- If you find it too dry, add another spoon of ketchup and a tablespoon of water into the pan. Garnish with coriander. Give a final mix and turn off heat.
- Set a medium sized skillet on medium-high heat. Brush some oil onto the skillet.
- Pour in the beaten egg (you do no have to pour in all of the egg). Pour enough just to form a good layer (not too thick, not too thin).
- After 2 minutes, check the bottom part to see that it has turned a darker yellow.
- The top part of the omellette should have also cooked through without any liquid floating around by now.
- Turn off the heat. Scoop about half of the stuffing you prepared (make sure that it is still warm) and put it in the centre of the omellette.
- Fold the four sides of the omelette inwards. They may or may not join in the middle, depending on the size of your omelette. (If you don’t want to form a square, you can place some filling in the center and just roll it over).
- Flip the skillet onto a flat plate. (The bottom part of the omlette will now be at the top.
- Using a sharp knife, make a cross to cut out the omelette. Add a nice coriander leaf on top for garnish.
- Serve immediately.