Roast Pork Omelet
Pork is not often used in American omelets, but you may want to give it a try. Roast pork and Chinese oyster sauce lend a savory flavor to this quick and easy omelet.
INGREDIENTS | YIELDS 2 omelets
- 6 large eggs
- 6 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons oyster sauce
- 4 tablespoons vegetable or peanut oil, or as needed, divided
- 2 thin slices ginger
- ¼ cup finely chopped onion
- ¾ cup diced roast pork
In a medium bowl, lightly beat the eggs and milk. Stir in the salt, black pepper, and oyster sauce.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the ginger. Brown the ginger for 2 to 3 minutes, and remove it from the pan. (This is to flavor the oil.)
Add the onion and stir-fry until it begins to soften (about 2 minutes). Add the roast pork and stir-fry briefly (less than a minute). Remove the onion and roast pork from the pan. Drain in a colander or on paper towels.
Add the stir-fried pork and onion to the egg mixture.
Heat 2 tablespoons oil in the wok or skillet. Pour in half of the egg mixture. Cook until the edges begin to firm, tilting the pan so that the egg mixture is evenly distributed throughout the pan. Turn down the heat to medium if the bottom is cooking too quickly.
When the omelet is evenly cooked, carefully use a spatula to fold it over. Slide the omelet out of the pan and onto a plate. Cook the second omelet, cleaning out the pan and adding more oil as needed.