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Thai Stuffed Omelette (ไข่ยัดใส้)

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


Method :-

  1. Beat the eggs with salt and pepper in small bowl until blended and set aside.
  2. In a pan, heat oil. Put in the garlic and onions. Let them sweat for a few minutes.
  3. Add carrots and tomatoes. Add 2 tablespoons of water to help cook the vegetables. (The vegetables should not be soft and mushy).
  4. Add in the minced chicken. Using your spatula, break it into small pieces and mix all the ingredients to combine them together.
  5. 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.
  6. 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.
  7. Set a medium sized skillet on medium-high heat. Brush some oil onto the skillet.
  8. 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).
  9. After 2 minutes, check the bottom part to see that it has turned a darker yellow.
  10. The top part of the omellette should have also cooked through without any liquid floating around by now.
  11. 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.
  12. 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).
  13. Flip the skillet onto a flat plate. (The bottom part of the omlette will now be at the top.
  14. Using a sharp knife, make a cross to cut out the omelette. Add a nice coriander leaf on top for garnish.
  15. Serve immediately.





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