1 - The flavors are good, but the instructions made for a tough omelet. I've replaced them with the instructions I use for the Tomato Chèvre Omelette. Ergo, the next time I make this will be a test to see if these instructions work for this particular omelet. Ah. I just realized this is a frittata. I suspect I'd prefer it as an omelet, therefore I shan't change a thing!
3⁄4 cups pork, sliced thin into 1 by 1/2 inch strips (leftovers works great)
1 small onion, chopped
2 garlic cloves, minced
3 Tbsps butter, divided
Juice from 1⁄2 lime
6 large eggs
1⁄3 cup water
3⁄4 teaspoons salt
1⁄4 cup shredded cheddar cheese
small handful cilantro leaf, chopped
1⁄4 cup fresh tomato, seeded and chopped
1 small onion, chopped
2 garlic cloves, minced
3 Tbsps butter, divided
Juice from 1⁄2 lime
6 large eggs
1⁄3 cup water
3⁄4 teaspoons salt
1⁄4 cup shredded cheddar cheese
small handful cilantro leaf, chopped
1⁄4 cup fresh tomato, seeded and chopped
- Sauté in 2 Tbsps of butter the onion for about 3 minutes then add the pork and continue to sauté until the onion is soft. Add the lime juice, remove from the heat and set aside.
- Over medium heat, melt the remaining Tbsp of butter with the oil in a 10" oven-proof fry pan or omelette pan.
- Whisk eggs with the salt and pepper until frothy.
- Pour eggs into the hot pan. While cooking, lift the egg and tilt the pan to let uncooked egg get underneath.
- With the oven rack at the mid-way setting, start the broiler (or use a salamander if you're so lucky to have one).
- Spread the onion and pork mixture cheese across the surface of the omelette, then do the same with the cheese.
- With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
- When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette. Sprinkle with the cilantro and the tomato and let rest about 5 minutes.
- To serve, cut into segments to share.
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