Stuffed Thai Omlette (Serves 2)

For the Stuffing :

·         Capsicum – 1 Medium – finely Chopped (you can use diff colored bell peppers to give your omlette a colorful look)

·         Spring Onions – 2 medium – finely Chopped

·         Tomato – 1 small – finely chopped

·         Green Chillies – 1 small – finely chopped

·         Mushrooms – 3 small – finely chopped

·         Bean Sprouts – ¼ Cup

·         Soy Sauce – ½  tsp

·         Balsamic Vinegar – ½ tsp

·         Optional – 2 cloves garlic (I know many who don’t like Garlic in their omlettes)

·         Optional – Minced or Ground and cooked Pork / beef

·         Fish Sauce / Oyster Sauce – 1 Teaspoon

·         Butter – 1 Teaspoon

·         Salt

·         Pepper

Heat Fish / Oyster Sauce in a big saucepan . Add butter and some salt to it.. Once the butter melts , add garlic (optional) and onions to this. Once the onions are cooked (not brown) add green chillies and capsicum. Cook for 2 mins and add the tomatoes. Once cooked , add all the other ingredients and cook well. In the end , add the Soy Sauce and Balsamic Vinegar and cook for 2 minutes. Keep aside.

For the Omlette:

·         2 big eggs

·         Fish Sauce – 1 Teaspoon

·         Butter – 1 Teaspoon

·         Milk – 2 teaspoons

·         Flour – 1 teaspoon

·         Salt and Pepper to taste

Beat the eggs well in a bowl – they should get lot of air. Once aerated , add the fish sauce and Milk and mix well. This will make the eggs light.Add Flour and mix well. Add salt and Pepper to taste .Heat butter in a saucepan and the eggs to it. Cook on both sides till the omlette is golden brown and crispy at the edges.

Add an appropriate  quantity of stuffing in the middle of the omlette , close on all four sides and serve hot with some Chinese Tea J

Tips : Aerate the eggs well. Thai omlettes are best eaten thin , crisp and very hot.