THAI PORK STUFFED OMELET

Thai Pork Stuffed Omelet image

Provided by barbara lentz @blentz8

Categories Eggs

Number Of Ingredients 16

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OMELET
6 large eggs
1 tablespoon(s) fish sauce
2 tablespoon(s) olive oil
STUFFING
1 tablespoon(s) olive oil
4 clove(s) garlic minced
2 small shallots
8 ounce(s) ground pork
2 tablespoon(s) fish sauce
1 tablespoon(s) brown sugar
1 teaspoon(s) sriracha sauce or sambal olek
1 cup(s) bean sprouts
GARNISH
hoisin sauce for drizzling
fresh cilantro chopped

Steps:

Whisk the eggs and the fish sauce together and set aside.
Add olive oil to a skillet. Add the garlic, shallot, ground pork, fish sauce, brown sugar, and sriracha sauce and cook until the pork is no longer pink. Stir in the bean sprouts. Remove from heat and set aside.
Add the olive oil to a clean skillet and pour in half the eggs. Swirl the eggs around and cook scrunching up the sides and brushing the uncooked top into the pan.
Add the half of the pork mixture and roll up sides to make a square covering the filling. Remove from skillet and repeat with remaining ingredients. Serve drizzled with hoisin sauce and topped with fresh cilantro