Pork and Tomato Omelet

  • Active Time 15m
  • Total Time 15m

Makes four 6-inch omelets; serves 4

In the Far East, egg dishes are enjoyed as snacks as well as featured items on dinner menus. Serve this meaty Thai omelet with steamed rice and offer both store-bought Sriracha sauce (a chili-garlic purée) and the chili fish sauce presented here for dipping.


  • 4 eggs
  • 1/4 cup finely sliced shallots or green (spring) onions
  • 1 tablespoon Thai fish sauce
  • 1/2 lb ground pork
  • 1 small, firm tomato, seeded and chopped
  • For Sauce:
  • 3 tablespoons Thai fish sauce
  • 1 tablespoon fresh lime juice
  • 4 fresh small green chili peppers, sliced crosswise
  • About 4 tablespoons peanut or corn oil
  • 1 tablespoon coarsely chopped fresh cilantro
  • Sriracha sauce for dipping


In a large bowl, beat the eggs with the shallots or green onions, fish sauce and pork, breaking up the pork to mix it in evenly. Stir in the tomato and set aside.

FOR SAUCE: In a small bowl, stir together the fish sauce, lime juice and chilies. Divide the sauce among individual dipping saucers and set aside.

Place a wok over medium-high heat. When it is hot, add 1 tablespoon of the oil. When the oil is hot, pour 1/2 cup of the egg mixture into the wok, tilting the pan to spread it evenly across the bottom into a 6-inch round. (The edges should sizzle while the middle puffs up in several spots.) Reduce the heat to medium and fry until the eggs are almost fully set, about 1 1/2 minutes. Using a broad spatula, flip the omelet over and continue to cook until the second side is browned, about 1 minute longer. Turn the omelet out onto a serving plate and keep warm while you fry the remaining egg mixture in 3 more batches, adding oil as needed to prevent sticking.

TO SERVE: Divide the Sriracha sauce among individual dipping saucers. Garnish the omelets with the cilantro and serve with the chili fish sauce and Sriracha sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2434

nutrition information per serving

384 calories; 31g total fat; 264mg cholesterol; 1460mg sodium; 6g carbohydrates; 1g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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