Low Carb Stuffed Thai
Omelette
2 tbsp. vegetable oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 cups minced (ground) pork
2 tbsp Thai Fish Sauce
2 tomatoes, peeled and chopped
1 tbsp chopped fresh coriander (cilantro)
ground black pepper
sprigs of coriander (cilantro) and red chillies, thinly sliced,
to garnish
For the Omelettes:
5-6 eggs
1 tbsp Thai Fish Sauce
2 tbsp vegetable oil
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 slightly thickened. Mix
in the coriander.
3. To make the omelettes, whisk the
eggs and fish sauce together. Heat 1 tbsp of the oil in an
omelette 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 omelette is just set,
then spoon half the filling into the center. Fold into a neat
square parcel by bringing the opposite sides of the omelette
towards eachother - first the top and bottom, then the right
and left sides.
5. Carefully invert the parcel on to
a warmed serving dish folded side down and keep warm. Make
a second omelette parcel with the remaining oil, eggs and
filling, and invert it on to the serving dish.
6. Cut each omelette parcel in half,
and serve immediately, garnished with sprigs of fresh coriander
and thinly sliced red chillies.
Nutritional Facts:
- Servings: 4
- Protein: 23.4g
- Fat: 22.8g
- Saturated Fat: 4.5g
- Carbs: 4.1g
- Fiber: 0.9g
- Calcium: 64mg
- ECC = 3.2g per serving
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