Porko-Omo, and that cilantro! - Cilantro and Pork Omelette

I'm showcasing cilantro (the second time) for WHB at Kalyn's Kitchen. Previously, I've used cilantro liberally in fried potato cutlets/patties (a.k.a begedil). Likewise this time, a generous amount of chopped cilantro will definitely freshen the taste to my pork omelette. Oh, special mention to tune in with the arrival of Spring - cilantro is a cool weather herb, a good spring/fall herb to grow. Just in case you would like to plant some of your own, cilantro thrives well in dry (non-humid) conditions. In view of that, just a reminder here - cilantro does not dry well and should be used fresh (refrigerated - it will stay fresh about a week), or frozen if required.

Cilantro and Pork Omelette (serves 2-3)
-~150g(1/3lbs) ground pork
-1cup chopped cilantro
-2 medium size eggs, whisked in a bowl
-salt and pepper, to taste

1. Heat oil in frying pan on low-medium heat
2. Fry the ground pork for few minutes till cooked, salt and pepper to taste
3. Slightly cool the ground pork before adding to the whisked egg in a bowl; and to the same egg mixture, add the cilantro. Stir in (gently) the pork and cilantro to the egg mixture
4. Add a little more oil to the frying pan, and add in the egg mixture
5. Allow the underside of the egg omelette to cook at low heat for 2-3mins
6. Once the underside is cooked(just turned light golden brown), flip the egg over with a large surface turnover spatula and cook the other side (Note: just do what you normally would do when you fry an omelette since the pork is already cooked, so no worries about getting a overdone egg omelette with some uncooked fillings)

The result is a yummy pork and cilantro omelette! Porko-Omo, and that cilantro!

Related egg-cellent posts:
HumptyDumpty - Sambal Chilli Eggs
Wat Dan Hor-Fried Rice Noodle with Egg Gravy

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