Low Carb Stuffed Thai Omelette

Recipe From: Complete Book of Low Carbohydrate Cookin

• 2 tbsp. vegetable oil
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 2 cups minced (ground) pork
• 2 tbsp Thai Fish Sauce
• 2 tomatoes, peeled and chopped
• 1 tbsp chopped fresh coriander (cilantro)
• ground black pepper
• sprigs of coriander (cilantro) and red chillies, thinly sliced, to garnish
  

For the Omelettes:

• 5-6 eggs
• 1 tbsp Thai Fish Sauce
• 2 tbsp vegetable oil

1. Heat the oil in a wok, add the garlic and onion, and cook for 3-4 minutes, until soft. Add the pork and cook, stirring, for about 8 minutes until lightly browned.

2. Stir the fish sauce, tomatoes and pepper into the pork; simmer until slightly thickened. Mix in the coriander.

3. To make the omelettes, whisk the eggs and fish sauce together. Heat 1 tbsp of the oil in an omelette pan or wok. Add half the beaten egg mixture and tilt the pan to spread the egg into an even shape.

4. Cook until the omelette is just set, then spoon half the filling into the center. Fold into a neat square parcel by bringing the opposite sides of the omelette towards eachother - first the top and bottom, then the right and left sides.

5. Carefully invert the parcel on to a warmed serving dish folded side down and keep warm. Make a second omelette parcel with the remaining oil, eggs and filling, and invert it on to the serving dish.

6. Cut each omelette parcel in half, and serve immediately, garnished with sprigs of fresh coriander and thinly sliced red chillies.

• Servings: 4
• Protein: 23.4g
• Fat: 22.8g
• Saturated Fat: 4.5g
• Carbs: 4.1g
• Fiber: 0.9g
• Calcium: 64mg
• ECC = 3.2g per serving