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. Serve with a side salad for a complete meal.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 6 large eggs
- 6 Tbsp. milk
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. oyster sauce
- 4 Tbsp. vegetable oil, divided
- 2 thin slices ginger
- ¼ cup finely chopped onion
- ¾ cup diced roast pork
- In a medium bowl, lightly beat eggs and milk. Stir in salt, black pepper, and oyster sauce.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When oil is hot, add ginger. Brown ginger for 2–3 minutes, and remove from the pan. Add onion and stir-fry until it begins to soften (about 2 minutes). Add roast pork and stir-fry briefly (less than a minute). Remove onion and roast pork from the pan. Drain in a colander or on paper towels.
- Add stir-fried pork and onion to egg mixture.
- Heat 2 tablespoons oil in the wok or skillet. Pour in half of the egg mixture. Cook until edges begin to firm, tilting the pan so that egg mixture is evenly distributed throughout the pan. Turn down heat to medium if the bottom is cooking too quickly.
- When omelet is evenly cooked, carefully use a spatula to fold it over. Slide omelet out of the pan and onto a plate. Cook the second omelet, cleaning out the pan and adding more oil as needed.