Omelette Wraps with Flavoursome Pork Filling

Cut open these neat parcels to reveal the flavoursome pork filling. They are perfect for an impromptu supper and are so easy to make that you won’t mind offering seconds.

Omelette Wraps with Flavoursome Pork Filling

Serves: 4

Preparation: 2—4 minutes

Cooking: 16—18 minutes



30ml/2 tbsp vegetable oil

2 garlic cloves, finely chopped

1 small onion, finely chopped

225g/8oz/2 cups minced (ground) pork

30ml/2 tbsp Thai fish sauce

5ml/1 tsp sugar

2 tomatoes, peeled and chopped

15ml/1 tbsp chopped fresh coriander (cilantro)

ground black pepper

sprigs of coriander and fresh red chillies, sliced, to garnish

For the omelettes:

 5-6 eggs

15ml/1 tbsp Thai fish sauce

30ml/2 tbsp vegetable oil



Heat the oil in a wok, add the garlic and onion, and fry for 2 minutes until soft. Add the pork and fry for about 8 minutes until lightly browned.

Stir in the fish sauce, sugar, tomatoes and black pepper; simmer until slightly thickened. Mix in the fresh coriander.

To make the omelettes, whisk together the eggs and fish sauce.

Heat 15ml/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 a thin, even sheet.

Cook until the omelette is just set, then spoon half the filling Into the centre. Fold Into a neat square parcel by bringing the opposite sides of the omelette towards each other – first the top and bottom, then the right and left sides.

Slide the parcel on to a warm serving dish, folded side down. Repeat with the rest of the oil, eggs and filling to make a second omelette parcel. Garnish with sprigs of coriander and red chillies. Cut each omelette in half to serve.


For a milder flavour, discard the seeds and membrane of the chillies, where most of their heat resides. Wash your hands after handling chillies.

Energy 319kcal/1327kJ; Protein 20.7g; Carbohydrate 3.8g, of which sugars 3.4g; Fat 25g, of which saturates 5.7g; Cholesterol 323mg; Calcium 55mg; Fibre 0.7g; Sodium 147mg.

Bon Appétit!

Leave a Reply