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Pork & bean sprout omelette

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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