Mushroom Pork Omelet

Ingredientes

8 ounces ground pork

1 tablespoon plus 1 teaspoon soy sauce, divided

1 tablespoon fish sauce

2 teaspoons white sugar

2 teaspoons finely grated fresh ginger

Ground white pepper

8 large eggs

1 tablespoon chili-garlic sauce

3 tablespoons peanut oil

6 ounces fresh shiitake mushrooms, stems discarded, caps finely chopped

8 scallions, finely chopped

Cilantro leaves, to serve

Lime wedges, to serve

Instruções

Heat the oven to 400°F with a rack in the upper-middle position. In a medium bowl, mix together the pork, 1 tablespoon soy sauce, the fish sauce, sugar, ginger and ½ teaspoon white pepper. In a separate medium bowl, beat the eggs, chili-garlic sauce and remaining 1 teaspoon soy sauce.

In a 12-inch oven-safe nonstick skillet over medium-high, heat the oil until barely smoking. Add the pork mixture and the mushrooms and cook, stirring occasionally and breaking up the meat, until the pork is no longer pink and the mushrooms are tender, about 5 minutes.

Stir in the scallions and cook until fragrant, about 30 seconds. Pour the egg mixture over the pork mixture and cook, pushing and stirring from the edges to the center, until the eggs just begin to set, 2 to 3 minutes. Transfer the skillet to the oven and bake until the top is set, about 5 minutes.

Set the skillet on a wire rack and let cool for 5 minutes. Run a silicone spatula around the edge and under the omelet to loosen, then slide the omelet on to a cutting board. Cut into 8 wedges and transfer to a serving platter. Serve with cilantro leaves and lime wedges.

Notas

Don’t use a conventional skillet. A nonstick coating is key, allowing the omelet to easily slide out of the pan.

This rich, frittata-like omelet is delicious hot, but we also liked it at room temperature. It’s particularly good with pickled radishes and cucumbers, which provide contrast and crunch. They are easily made in the time needed to make the omelet. To round out the meal, steamed jasmine rice makes a good accompaniment.