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Stuffed Omelette

Stuffed Omelette

By Sho @ Hungry for Thai on Jan 10th 2025 Sho Updated: Apr 18th 2025

Prep time

10 minutes

Cook time

30 minutes

Serves

2

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Ingredients

US Metric
Calories: 287kcal Total Fat: 14g Protein: 21g Carbs: 23g Sodium: 769mg

Steps

  • Prepare the Ingredients:

    1. Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.

      Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.
      Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.
      Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.
      Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.
      Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.
      Chop the onion, carrot, asparagus, scallion, coriander and tomato into small pieces.

    2. Crack the eggs into a bowl and whisk until smooth.

      Crack the eggs into a bowl and whisk until smooth.

  • Cook the Filling:

    1. Heat 1 tablespoon of oil in a pan over medium heat.

      Heat 1 tablespoon of oil in a pan over medium heat.

    2. Once the oil is hot, add the chopped onion and sauté until translucent.

      Once the oil is hot, add the chopped onion and sauté until translucent.

    3. Add the Beyond Mince , breaking it up as it cooks until almost done.

      Add the Beyond Mince , breaking it up as it cooks until almost done.

    4. Stir in the carrot and cook for a minute.

      Stir in the carrot and cook for a minute.

    5. Season with mushroom sauce, light soy sauce, pepper, and tomato sauce, mixing well.

      Season with mushroom sauce, light soy sauce, pepper, and tomato sauce, mixing well.
      Season with mushroom sauce, light soy sauce, pepper, and tomato sauce, mixing well.
      Season with mushroom sauce, light soy sauce, pepper, and tomato sauce, mixing well.
      Season with mushroom sauce, light soy sauce, pepper, and tomato sauce, mixing well.

    6. Add the tomato and asparagus, and cook until the vegetables are tender and well combined.

      Add the tomato and asparagus, and cook until the vegetables are tender and well combined.
      Add the tomato and asparagus, and cook until the vegetables are tender and well combined.

    7. Stir in the scallion and coriander, mix thoroughly, then remove from heat and set aside.

      Stir in the scallion and coriander, mix thoroughly, then remove from heat and set aside.
      Stir in the scallion and coriander, mix thoroughly, then remove from heat and set aside.
      Stir in the scallion and coriander, mix thoroughly, then remove from heat and set aside.

  • Cook the Omelette:

    1. Heat the remaining 1 tablespoon of oil in another pan over medium heat. Swirl the pan to coat it evenly with oil.

      Heat the remaining 1 tablespoon of oil in another pan over medium heat. Swirl the pan to coat it evenly with oil.

    2. Pour the beaten eggs into the pan, tilting to spread them evenly.

      Pour the beaten eggs into the pan, tilting to spread them evenly.

    3. Cook until the eggs are almost set.

  • Assemble the Omelette:

    1. Place the prepared filling mixture in the center of the omelette.

      Place the prepared filling mixture in the center of the omelette.

    2. Fold the omelette over the filling to form a neat square, enclosing the filling. You can turn off the heat in this step.

      Fold the omelette over the filling to form a neat square, enclosing the filling. You can turn off the heat in this step.

    3. Carefully slide the omelette onto a plate, ensuring the seam side is down. By using a plate covers the stuffed omelette and flip the pan.

      Carefully slide the omelette onto a plate, seam side down, by covering the pan with the plate and flipping it over.
      Carefully slide the omelette onto a plate, seam side down, by covering the pan with the plate and flipping it over.

Nutritional info

% of daily value
protein: 21g
42%
fat: 14g
22%
carbs: 23g
8%
fiber: 8g
32%
saturatedFat: 4g
21%
sugar: 9g
sodium: 769mg
32%
cholesterol: 480mg
160%

Calorie Breakdown

Protein

80 cal

Fat

121 cal

Carbs

86 cal

Stuffed Omelette

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Whip up our quick and kid-friendly Stuffed Omelette! A delicious Thai favorite packed with flavor that everyone will love!

Table of Contents

Ingredients for Stuffed Omelette

What you'll need

  • Eggs: Providing the base for the omelette, choose fresh, high-quality eggs for best results.
  • Beyond Mince: Adds a delicious savory element to the filling.
  • Cooking Oil: Used for cooking the filling and omelette. Choose a neutral-flavored oil with a high smoke point, such as vegetable or canola oil.
  • Onion: Diced onion adds depth of flavor and aroma to the filling.
  • Carrot: Julienned carrots provide a crunchy texture and a pop of color to the omelette.
  • Asparagus: Chopped asparagus contributes a fresh, earthy flavor and a slight crunch.
  • Tomato: Diced tomatoes add a juicy burst of acidity to balance the other flavors.
  • Scallion: Finely chopped scallions provide a mild onion flavor and a vibrant green color.
  • Coriander: Fresh coriander leaves add a fragrant, citrusy note to the omelette.
  • Mushroom Sauce: Adds a savory umami flavor to the filling.
  • Light SoySauce: Light soy sauce enhances the overall flavor of the filling.
  • Pepper: Freshly ground black pepper adds a subtle heat and enhances the other flavors.
  • Tomato Sauce: A quick homemade tomato sauce adds a burst of fresh tomato flavor to the omelette.

Why you’ll love the Vegetarian Stuffed Omelette Recipe

  • Quick and Easy: With just 10 minutes of prep and 30 minutes of cooking, this recipe is perfect for busy weeknights or a leisurely weekend brunch.
  • Kid-Friendly: The mild flavors and fun presentation make it a hit with children and adults alike.
  • Plant-Based Protein: Using Beyond Mince, this dish offers a satisfying vegetarian alternative without compromising on taste or texture.
  • Flavorful and Nutritious: Packed with fresh vegetables like carrots, asparagus, and tomatoes, and seasoned with mushroom sauce and light soy sauce, it’s both delicious and wholesome.
  • Versatile Serving Options: Enjoy it on its own or pair it with jasmine rice for a more filling meal.
  • Authentic Thai Taste: This recipe brings the authentic flavors of Thai cuisine right to your kitchen, making it a delightful culinary adventure.

How to Cook Vegetarian Stuffed Omelette

  1. Chop all veggies. Beat the eggs until smooth.
  2. Sauté onion in oil until soft. Add Beyond Mince and cook through.
  3. Stir in carrot, then season with mushroom sauce, soy sauce, pepper, and tomato sauce.
  4. Add tomato and asparagus; cook until tender.
  5. Stir in scallion and coriander. Set aside.
  6. Heat oil in a clean pan. Pour in eggs and swirl to coat. Cook until almost set.
  7. Spoon filling into the center. Fold edges over to make a square.
  8. Cover with a plate, flip the pan, and slide the omelette onto the plate seam-side down.

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Thai Cucumber Salad (Ajad) – Light, refreshing, and tangy with a hint of sweetness—perfect to balance the savory omelette.

🥩 Main Course: Pad Kee Mao (Drunken Noodles) – For a bold, spicy companion that adds variety and extra satisfaction to your meal.

🍛 Side Dish: Jasmine Rice or Brown Rice – A simple, fluffy rice to soak up any extra sauce and complete the dish.

🍰 Dessert: Banana in Coconut Milk – Cool, sweet, and creamy—a great way to finish on a refreshing note.

This vegetarian stuffed omelette is a cozy, flavor-packed Thai classic that’s as beautiful as it is satisfying.

The soft, golden egg wraps around a savory mix of Beyond Mince and crisp veggies, all seasoned with Thai-style sauces for that umami punch.

It’s comforting, wholesome, and surprisingly easy to make—perfect for lunch, dinner, or even a lazy weekend brunch.

Whether you’re plant-based or just looking for a meatless meal that doesn’t skimp on taste, this one’s a winner. 🥰

FAQs

Yes! You can swap in ground chicken, pork, or beef—just be sure to cook it thoroughly and adjust the seasoning as needed.

A non-stick pan is ideal to help the egg cook evenly and fold neatly without sticking.

You can prep the filling in advance and store it in the fridge for up to 2 days. Assemble and cook the omelette fresh for best results.

This vegetarian Thai stuffed omelette is a delightful fusion of flavors and textures.

A thin, golden omelette encases a savory filling of Beyond Mince, fresh vegetables, and aromatic seasonings, creating a satisfying and wholesome meal.

Perfect for any time of day, this dish brings a taste of Thai cuisine to your table. Let’s get cooking!

Tips

  • When you cook the filling, make sure it’s not too watery because when we put it into the omelette, it will make the omelette too soggy and hard to fold.
  • For the omelette itself, when you tilt the pan, make sure it’s not too thin because it will crack when folded.
  • Low Heat = Smooth Omelette: Cook the eggs over medium-low heat to prevent browning and keep the surface smooth for easier folding.
  • Cut Everything Small: Small veggie pieces cook quicker and help the filling hold together inside the omelette. Flip Trick: Use a plate to cover the pan, flip it upside down to transfer the omelette seam-side down—super easy and neat!
  • Customize It: Feel free to toss in mushrooms, bell peppers, or baby corn for extra flavor and texture

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