Thai Omelette with Pork

We went back to visit my family this November and happily helped trim down their egg stash. It's surprising actually, how many eggs five people can go through with just one or two egg-based dinners a week - and we only relied on scrambled eggs and omelettes a couple of times over the entire visit.

Still, Solaris and I do find ourselves fantasizing about owning a small flock and having eggs more often. We even have a book on breeds and common questions about keeping birds in an urban/suburban setting. So while we are working our way toward that particular goal, we're still training ourselves (and our cooking) with more and more egg-based dishes.

The following is one of the first frittatas we cooked together. It's definitely savory, with a rich, warm aftertaste and a hearty texture. Highly recommended for after a long day or busy weekend!

Thai Omelette with Pork

(For 4 people)

8 eggs

9 spring onions (or one handful sized bunch)

4 small tomatoes

1 tsp salt

1 tsp fish sauce (or Oyster sauce) (For those in the US, check the Thai foods section in your grocery store or replace with Worcestershire sauce.)

1 tsp Worcestershire sauce

2 tbsp oil (or more, dependent on whether the mince is sticking)

3-4 cloves of garlic

200 grams pork mince

1. Whisk eggs in bowl and add spring onions, tomato, salt, and fish/Worcestershire sauce.
2. Heat oil in pan and stir-fry garlic and pork mince until cooked.
3. Even mixture out across pan and pour egg mixture over the top. Reduce heat and cook 1 minute or until omelette has thickened. Place pan under broiler until top is golden.

Cooks' note: In the UK, we have not had access to a frittata pan, so we have modified this recipe to be cooked with a hob and broiler/grill. We cannot yet comment on making this with a frittata pan, but should you try it and have any additional comments or adjustments, please let us know!