Our Family of Brands

Thai Stuffed Omelets

For filling:
1 Tbsp. vegetable or olive oil
1 small onion, diced
1 small green bell pepper, diced
8 oz. ground pork
2 medium tomatoes, chopped
¼ tsp. salt
2 Tbsp. The Spice Hunter Mild Sriracha Global Fusion Rub
1 Tbsp. chopped cilantro

For eggs:
6 eggs
¼ tsp. salt
1 Tbsp. The Spice Hunter Mild Sriracha Global Fusion Rub
Vegetable oil

Heat 1 Tbsp. oil in a sauté pan over medium heat, add onion and bell pepper and cook until softened, about 5 minutes. Add pork to pan and cook until browned. Stir in tomatoes, salt, and rub, cover, lower heat to medium-low and cook another 5-8 minutes or until tomatoes are cooked down; stir in cilantro and set aside. Whisk together eggs, salt, and rub. Heat an 8-inch sauté or omelet pan over medium-high heat and oil generously. Once pan is hot, add ¼ of the egg mixture (about ⅓ cup) and tilt pan to spread egg into a thin layer. Once egg is set, gently flip and place ¼ of the filling onto the middle of the egg, fold as desired and slide onto a plate. Repeat with remaining eggs and filling for a total of 4 omelets. Garnish with additional cilantro if desired.