Kai yat sai (Thai stuffed omelette)
A thin golden omelette wrapped around a savoury filling of pork, tomato and peas, a Thai home cooking classic.
- Time25 min
- LevelEasy
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 1 tablespoon of the oil in a frying pan over a high heat. Fry the onion for 2 minutes, then add the mince and cook for 4 minutes, breaking it up.
6 min - 2
Add the tomatoes, peas, 1 tablespoon of the fish sauce, the sugar and half the pepper. Cook for 3 minutes until dry and tip into a bowl.
3 min - 3
Beat 3 eggs with half the remaining fish sauce and pepper. Heat a little oil in a non-stick frying pan over a medium heat.
- 4
Pour in the egg and swirl to make a thin, even layer. Cook for 1 to 2 minutes until just set, with a slightly wet top.
2 min - 5
Spoon half the filling in the middle, fold in the sides to make a neat square parcel, and turn it over onto a plate.
- 6
Make the second omelette the same way. Scatter with coriander and eat with jasmine rice and chilli sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.