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Pork & bean sprout omelette
Pork & bean sprout omelette
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quickly sauté trimmed bean sprouts for a delicious Thai omelette.
Ingredients:
  • 36.40 gm peanut oil
  • 1 garlic clove, finely chopped
  • 200g pork mince
  • 1 shallot, trimmed, thinly sliced
  • Pinch of white pepper
  • 4 eggs
  • 6.10 gm fish sauce
  • 50g (2/3 cup) bean sprouts, trimmed
  • Sliced long fresh red chilli, to serve
  • Thinly sliced shallot, extra, to serve
Instructions:
  • In a non-stick frying pan over high heat, heat 1 teaspoon of oil. Sauté garlic until aromatic, about 30 seconds. Add the mince and cook for 5 minutes, breaking up any lumps with a wooden spoon, until it changes color. Stir in shallot, season with salt and white pepper, then transfer to a bowl.
  • Combine eggs and fish sauce in a bowl and whisk until fully incorporated.
  • Clean the pan and heat the remaining oil over high heat. Pour one-quarter of the egg mixture into the pan, tilting to spread it. Lift the edges as the omelette cooks to allow any uncooked egg to flow underneath. Sprinkle one-quarter of the pork mixture and bean sprouts on top. Cook for 3 minutes or until set. Transfer to a plate and cover with foil. Repeat this process in three more batches. Serve the omelettes topped with chili and shallot on individual plates.

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