Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pork and Mushroom Omelette
One of my go to dishes when Im hungry but dont know what to cook.
4.53
from
70
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Breakfast, Brunch, Main Dish, Snacks
Cuisine:
French
Keyword:
Eggs, Fast, Left Overs, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
2
People
Calories:
458
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
6
oz
ground pork
or left over pork
6
large
closed cup mushrooms
3
large
eggs
free range
2
tbsp
vegetable oil
2
tbsp
fish sauce
1
pinch
pepper
2
large
potatoes
boiled left overs are ideal
Instructions
Add a little oil and butter to a small frying pan. When melted, add the sliced mushrooms and pan fry until cooked.
Place mushrooms on a kitchen towel to dry off. (Don't want the mushroom colour staining the omelette).
Add the vegetable oil to a frying pan over a medium heat.
In a mixing bowl, add the eggs and whisk until thoroughly mixed.
Add the fish sauce, ground pork, pepper and cooked mushrooms to the eggs. Include diced boiled potato chunks if you have any.
Once the oil is hot, carefully pour in the egg mixture.
Fry until the base is cooked and using a fish slice, flip it over and quickly cook the other side.
I like to cook one side the then fold it in half and cook for a minute or two longer for a lovely soft centre.
Nutrition
Calories:
458
kcal
|
Carbohydrates:
1
g
|
Protein:
25
g
|
Fat:
39
g
|
Saturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
340
mg
|
Sodium:
1567
mg
|
Potassium:
400
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
413
IU
|
Vitamin C:
1
mg
|
Calcium:
62
mg
|
Iron:
2
mg