Pork & bean sprout omelette

Pork & bean sprout omelette

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Bean sprouts only need a trim and a quick toss in the pan before being added to this tasty Thai omelette.

The ingredient of Pork & bean sprout omelette

  1. 2 tablespoons peanut oil
  2. 1 garlic clove, finely chopped
  3. 200g pork mince
  4. 1 shallot, trimmed, thinly sliced
  5. Pinch of white pepper
  6. 4 eggs
  7. 1 teaspoon fish sauce
  8. 50g (2/3 cup) bean sprouts, trimmed
  9. Sliced long fresh red chilli, to serve
  10. Thinly sliced shallot, extra, to serve

The instruction how to make Pork & bean sprout omelette

  1. Heat 1 teaspoon of oil in a 20cm (base measurement) non-stick frying pan over high heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Stir in shallot. Season with salt and white pepper. Transfer to a bowl.
  2. Whisk eggs and fish sauce in a bowl.
  3. Wipe pan clean. Heat remaining oil in pan over high heat. Add one-quarter of the egg mixture, tilting pan to cover base. As the omelette sets, lift edge so any uncooked egg runs underneath. Top with one-quarter of the pork mixture and one-quarter of the bean sprouts. Cook for 3 minutes or until set. Slide onto a plate and cover with foil. Repeat, in 3 more batches, with remaining egg mixture, pork mixture and bean sprouts. Divide among serving plates. Top with chilli and shallot.

Nutritions of Pork & bean sprout omelette

fatContent: 262.9 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 5.5 grams saturated fat
sugarContent: 2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent:

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