Thai-Style Omelet With Pork and Greens

November 23, 2017
8 Ratings
Photo by Rocky Luten
  • Serves 2
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Lynne Curry
    Lynne Curry
  • stephanie
  • W. Scott Brooks
    W. Scott Brooks
  • judy
I wake up thinking, What's for dinner? The answer comes from the stocking as much local food as I can store, buying dry goods in bulk and shopping for seasonal produce. Pickling and canning, sourdough bread baking and grilling are also key parts of the mix as I improvise meals for my family.

10 Reviews

stephanie August 7, 2020
i had some leftover larb that i turned into lunch using this as a guide. it was excellent, and i had no issues making the egg omelette.
W. S. March 23, 2019
The pork component was great.The omlet was a bust. The first would not set. The temperature "medium low" at 3/10 was too low. The second I cooked at a higher temp, finally at 7/10, remembering that all of the omelets I have seen cooked were in a very hot pan and cooked in a brief time. I had to finish it in a microwave to make it look right. I think that 2 eggs are not enough for the bulk of the pork and add-ons. Three eggs would be better. Also,this cannot be considered a quick recipe.
judy December 6, 2017
Inspired by this recipe. made a version using cubed pork steak cut into pieces and marinated in the sauce. Cut up veggies I had on hand. Quick stir-fry and served over rice noodles. Was delicious. Thank you.
Candy December 4, 2017
Tried this and it was *way* too salty- almost inedibly so. Also, when making the omelet, it's almost like it separated, with a portion of the eggs cooking on the bottom while a darker brown, cilantro-specked liquid gathered on top and did not want to cook. Was able to salvage a bit by mixing the remaining half of the egg mixture with the filling and mixing into some plain rice. I would recommend halving the fish sauce and then adding to taste (or foregoing it completely in the omelet).
Lynne C. December 5, 2017
Sorry to hear that, Candy!
Two tips: Be sure the wok is clean and well preheated before starting the omelet and just keep swirling until it cooks. And it’s fine to adjust the fish sauce in the filling to suit your taste, just know it’s the only seasoning in the omelet itself.
Lisa G. December 3, 2017
I tried this recipe last night and it worked like a dream! It's going immediately into my Favorites folder.
Jo A. November 30, 2017
Any suggestions for vegetarians to substitute for the pork?
Lynne C. November 30, 2017
Yes, I would use tempeh instead. Try cubing it and then crumbling it with your fingers before cooking.
Villeinesse November 28, 2017
I've had this in a Cambodian restaurant stuffed with shrimp, Thai basil and mung bean sprouts and maybe pork, topped with chopped peanuts and dipped (by hand) in a citrusy chili pepper vinaigrette. Absolutely delicious!
Lynne C. November 28, 2017
Wow, that sounds amazing.