Stuffed Omelette
 
Prep time
Cook time
Total time
 
A filling and healthy omelette in a parcel.
Author:
Recipe type: Breakfast
Cuisine: Fusion
Serves: 4
Ingredients
  • For the filling:
  • 2 chicken thigh cut into small bite size pieces ( I feel chicken thigh taste better than chicken breasts )
  • 50g mushroom
  • 1 tube of silken egg tofu
  • 1 garlic
  • 1 medium onion chopped
  • 1 table spoon oil
  • ¼ cup chopped coriander leaves
  • 1 table spoon soy sauce
  • 1 table spoon oyster sauce ( I've used mushroom based oyster sauce )
  • ½ tsp chilli paste
  • 1/ 2 tsp white pepper ( I've used black pepper )
  • For the omelette:
  • I've taken 6 eggs for 4 people. The omelette should be thin but not too thin and thick but not too thick. If it's too thin you won't get the egg flavour and you fell like having just the filling. If it's too thick then the omelette will break when folding.
  • Beat the eggs till the egg whites are well incorporated into the yoke.
  • Season it with salt and pepper.
  • In a hot pan, not too hot, add a ladle of egg and swirl to coat. Keep on swirling till the egg is not runny.
  • Lower the fire and cook.
  • Take it out of the pan carefully and place it on a plate. You can use either side for presentation according to your preference.
  • Make 4 portions out of the filling and one portion to the omelette.
  • Fold it like a parcel and turn it slowly so that the seam side is not showing.
  • Make a small cut with a sharp knife, or you can serve it just like a parcel as a surprise, I'm sure everyone will be eager to know what type of filling you've made!
Instructions
  1. Measure all ingredients for the sauce.
  2. Mix one teaspoon of the sauce to the chicken and marinate it.
  3. Chop all the ingredients.
  4. In a frying pan add oil and saute garlic and onion till soft.
  5. Add the mushrooms and saute till the mushrooms are half cooked. If the mushrooms are not properly cooked the dish will tilt its balance and taste more earthy.
  6. Add in the chopped chicken and saute for 2 minutes in medium fire.
  7. When the chicken is half done add in the chlli paste and the remaining sauces.
  8. Cover the pan with a lid for a minute and cook the chicken in the sauces.
  9. Add in the tofu and chopped coriander leaves.
  10. Take it off the fire when the sauce is reduced but the filling is still moist . Keep it aside to cool a bit and start making the omelette.
  11. For making Omelette:
  12. Beat the eggs till the egg whites are well incorporated into the yoke.
  13. Season it with salt and pepper.
  14. In a hot pan, not too hot, add a ladle of egg and swirl to coat. Keep on swirling till the egg is not runny.
  15. Lower the fire to low and cook.
  16. Take it out of the pan carefully and place it on a plate. You can use either side for presentation according to your preference.
  17. Make 4 portions out of the filling and one portion to the omelette.
  18. Fold it like a parcel and turn it slowly so that the seam side is not showing.
  19. Make a small cut with a sharp knife, or you can serve it just like a parcel as a surprise, I'm sure everyone will be eager to know what type of filling you've made!
Recipe by Seemology at https://www.seemology.com/stuffed-omelette/