Pork omelet is a simple dish made from ground pork and beaten eggs. Of course you have to add seasonings and spices to enhance the flavor. You can also use left over ground pork dish if you have lots of it after dinner so you can save and transform it into another dish.
To cook pork omelet; Sauté garlic, onion, and tomatoes in oil. Add lean pork and stir until brown. Drain off excess fat. Season with salt, pepper, sugar, and MSG. Add parsley, potatoes, sweet pepper and 1 cup water. Cook covered until potatoes are tender and most of the water has evaporated. Combine beaten eggs and meat mixture. In another skillet, heat oil, swirl about to cover bottom of pan. Pour in the egg-meat mixture and let it cook undisturbed for 2-3 minutes over medium heat. Loosen sides with a spatula. Turn omelets upside down. Pour remaining oil in skillet and slide omelette back into it uncooked side down. Cook 2 minutes more. To see the exact recipe with lists of ingredients, continue reading.
How to Cook Pork Omelette
Ingredients
- 1/2 kilo ground lean pork
- 1 tbsp. oil
- 2 cloves garlic minced
- 1 onion sliced
- 2 fresh tomatoes chopped
- 2 potatoes pared and diced
- 1/2 tsp. minced parsley
- 1 tsp. salt
- 1 cup water
- 1/4 tsp. sugar
- 4 eggs beaten
- 1/2 cup oil
- 1 cup water
- 1 red sweet pepper chopped pepper
- MSG
Instructions
How to cook pork omelet:
- Sauté garlic, onion, and tomatoes in oil. Add lean pork and stir until brown.
- Drain off excess fat. Season with salt, pepper, sugar, and MSG.
- Add parsley, potatoes, sweet pepper and 1 cup water.
- Cook covered until potatoes are tender and most of the water has evaporated.
- Combine beaten eggs and meat mixture. In another skillet, heat oil, swirl about to cover bottom of pan.
- Pour in the egg-meat mixture and let it cook undisturbed for 2-3 minutes over medium heat.
- Loosen sides with a spatula. Turn omelets upside down.
- Pour remaining oil in skillet and slide omelette back into it uncooked side down.
- Cook 2 minutes more. Transfer to serving plate.
- Decorate with sliced tomatoes and parsley. Serve hot.
