Thai-Style Omelet With Pork and Greens

November 23, 2017
Photo by Rocky Luten
Author Notes

There’s nothing quicker than eggs for a weeknight dinner, but this Thai-inspired recipe is anything but tired. Plus, it’s streamlined: both the aromatic pork-and-greens filling and cilantro-flecked omelet are cooked separately in the same pan. Serve with steamed rice and Sriracha. —Lynne Curry

  • Serves 2
  • For the Pork Filling
  • 1 teaspoon vegetable oil
  • 1 garlic clove, minced
  • 1 serrano or jalapeño pepper, seeded and minced
  • 1 bunch scallions, finely chopped
  • 8 ounces ground fresh pork
  • 1 1/2 cups tender greens, such as mustard greens, mizuna or spinach, lightly packed and chopped
  • 1 small tomato, diced
  • 1 tablespoon plus 2 teaspoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon granulated sugar
  • For the Omelet
  • 4 large eggs, beaten
  • 2 teaspoons fish sauce
  • 2 tablespoons lightly packed chopped cilantro, plus additional for serving
  • 4 teaspoons vegetable oil
In This Recipe
  1. Heat the wok or 12-inch non-stick skillet over medium-high heat. Swirl the oil around the pan and, before it smokes, add the garlic, chile pepper, and scallions. Stir fry just until fragrant, about 30 seconds, and then add the pork. Stir fry the pork, breaking it up into small chunks.
  2. When the pork loses its pink color, add the greens, tomato, fish sauce, lime juice and sugar and stir well to combine. Let it simmer until the greens wilt and the liquids reduce, about 6 minutes.
  3. Whisk the eggs in a mixing bowl with the fish sauce and cilantro. Set aside, along with two serving plates.
  4. When the pork filling has thickened, transfer it to a bowl and wipe out the wok thoroughly.
  5. To make the omelet, reduce the heat to medium-low and swirl 2 teaspoons of the oil around the pan. When it shimmers, add half of the egg mixture. Let the egg set in the center of the pan for a moment, then tilt it to spread the egg around to make a very thin omelet about 10 inches wide. Cook until the egg is just set in the center, about 2 minutes.
  6. Use a heatproof spatula to slide the omelet onto one of the serving plates. Spoon half of the pork filling into the center of the omelet. Use your hands to fold the ends in and then fold the sides over to make a rectangle, burrito style. Flip the omelet over so that the fold is underneath.
  7. Wipe out the wok and repeat with the remaining egg; make, fill, and fold the second omelet. Serve with additional cilantro to taste.

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I'm a food journalist, cookbook author, blogger and work-at-home mom who's always wondering, What's for dinner? I cook seasonal meals from as much local food as I can forage and improvise the rest.