Serves 2
30 min
Thai-Style Omelet With Pork and Greens
Recipe GLPR36b2a77a98c128
A vibrant Thai-inspired omelet filled with aromatic minced pork cooked with fresh garlic, chilies, scallions, tender greens, and tomato in a bright lime and fish sauce base. Served golden and folded, this dish delivers bold Southeast Asian flavors in a quick, protein-rich main course.
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Ingredients
1 teaspoon vegetable oil
1 clove garlic clove, minced
1 serrano or jalapeño pepper, seeded and minced
1 bunch scallions, finely chopped
8 ounces ground fresh pork
1½ cups tender greens such as mustard greens, mizuna or spinach, lightly packed and chopped
1 small tomato, diced
4 teaspoons fish sauce
1 tablespoon lime juice
1 teaspoon granulated sugar
4 large eggs, beaten
2 tablespoons chopped fresh cilantro, plus additional for serving
4 teaspoons vegetable oil
Directions
Heat 1 teaspoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and minced chili pepper, and sauté for about 30 seconds until fragrant.
Add the ground pork to the skillet, breaking it apart with a spoon as it cooks. Continue cooking, stirring frequently, until the pork is no longer pink and has reached an internal temperature of 160°F, about 5–7 minutes.
Stir in the chopped scallions, greens, and diced tomato. Cook for about 2 minutes, stirring occasionally, until the greens are wilted and any excess moisture has evaporated.
Add 1 tablespoon plus 2 teaspoons of fish sauce, the lime juice, and the sugar to the pork mixture. Stir well to combine, then taste and adjust seasonings if needed. Transfer the filling to a plate and set aside.
In a small bowl, whisk together the beaten eggs with 2 teaspoons of fish sauce and the chopped cilantro.
Wipe out the skillet or use a second one, and heat 2 teaspoons of vegetable oil over medium-high heat. Pour half of the egg mixture into the pan, tilting to spread it evenly. Cook for about 2–3 minutes until the bottom is set but the top is still slightly wet.
Spoon half of the pork filling onto one half of the omelet. Fold the omelet in half over the filling and slide onto a serving plate. Repeat with the remaining oil, egg mixture, and filling.
Serve the omelets hot, garnished with additional fresh cilantro.
