Thai Stuffed Omelets
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Category
Breakfast & Brunch
Ingredients
- 1 Tbsp. vegetable or olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- 8 oz. ground pork
- 2 medium tomatoes, chopped
- ¼ tsp. salt
-
2 Tbsp. The Spice Hunter Mild Sriracha Global Fusion Rub
- 1 Tbsp. chopped cilantro
- 6 eggs
- ¼ tsp. salt
-
1 Tbsp. The Spice Hunter Mild Sriracha Global Fusion Rub
- Vegetable oil
For filling:
For eggs:
Directions
Heat 1 Tbsp. oil in a sauté pan over medium heat, add onion and bell pepper and cook until softened, about 5 minutes. Add pork to pan and cook until browned. Stir in tomatoes, salt, and rub, cover, lower heat to medium-low and cook another 5-8 minutes or until tomatoes are cooked down; stir in cilantro and set aside. Whisk together eggs, salt, and rub. Heat an 8-inch sauté or omelet pan over medium-high heat and oil generously. Once pan is hot, add ¼ of the egg mixture (about ⅓ cup) and tilt pan to spread egg into a thin layer. Once egg is set, gently flip and place ¼ of the filling onto the middle of the egg, fold as desired and slide onto a plate. Repeat with remaining eggs and filling for a total of 4 omelets. Garnish with additional cilantro if desired.
