Savory Stuffed Omelets Kai Yad Sai
Elevate your breakfast or weeknight dinner with *Savory Stuffed Omelets Kai Yad Sai*, a traditional Thai-inspired recipe that's bursting with flavor and texture. These delicate omelets are filled with a savory mixture of ground pork (or your preferred protein), colorful diced vegetables, and fragrant seasonings like fish sauce, soy sauce, and a hint of white pepper. The filling is perfectly balanced with a touch of sweetness and umami, while the soft, golden omelet wraps everything together into a satisfying bite. Quick and easy to prepare in just 35 minutes, these stuffed omelets make for a versatile meal, whether served with steamed jasmine rice or enjoyed as a standalone dish. Garnished with fresh cilantro and scallions, this dish is as visually appealing as it is delicious. Perfect for any home cook looking to bring authentic Thai flavors to their table!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 250 grams ground pork (or chicken/beef)
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 medium tomato, finely diced
- 50 grams green peas or corn
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 0.5 teaspoons ground white pepper
- 2 stalks scallions, chopped
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
In a medium bowl, beat the eggs until frothy and set aside.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant.
Add the ground pork (or your choice of ground meat) to the skillet. Cook, stirring, until fully browned and no longer pink.
Add diced onion, carrot, tomato, and peas (or corn) to the skillet. Sauté for 3-4 minutes until the vegetables are soft.
Season the filling with fish sauce, soy sauce, sugar, and ground white pepper. Stir well and cook for another 2 minutes. Remove the filling mixture from the heat and mix in the chopped scallions. Set aside.
In a separate non-stick skillet, heat a small amount of cooking oil over medium-low heat. Pour in just enough of the beaten eggs to coat the skillet thinly and evenly.
Cook the omelet for 1-2 minutes, or until set but not browned. Carefully slide the omelet onto a plate or clean surface.
Spoon a portion of the filling onto one side of the omelet. Fold the other side over to create a half-moon shape.
Repeat the process with the remaining egg mixture and filling until all four omelets are made.
Garnish with freshly chopped cilantro, if desired. Serve warm with rice or as a standalone dish.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 16.7 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
