Twice Baked Potato Casserole

Thai Stuffed Omelets

Ingredients

    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. TRK Mild Sriracha Global Fusion Rub
  • 1 Tbsp. chopped cilantro
    • For eggs:
  • 6 eggs
  • ¼ tsp. salt
  • 1 Tbsp. TRK Mild Sriracha Global Fusion Rub
  • Vegetable oil

Preparation

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..