Roast Pork Omelette (pernil Egg Foo Young)

This Roast Pork Omelette, also known as Pernil Egg Foo Young, combines the flavors of Puerto Rican and Chinese cuisine in a delicious and unique dish.

Roast Pork Omelette (pernil Egg Foo Young)

Ingredients

  • 2 cups shredded roast pork (pernil)
  • 1 cup bean sprouts
  • 1/2 cup chopped scallions
  • 1/4 cup chopped red bell pepper
  • 6 eggs
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 cup vegetable oil

Instructions

  1. In a large bowl, beat the eggs and then stir in the roast pork, bean sprouts, scallions, red bell pepper, soy sauce, sesame oil, and black pepper.
  2. Heat the vegetable oil in a large skillet over medium heat.
  3. Pour the egg mixture into the skillet and cook for 3-4 minutes on each side, until the omelette is golden brown and the eggs are set.
  4. Remove from the skillet and let it cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
12g
Protein
25g
Fat
18g

Supplies

Large bowl Skillet

Tools

Whisk Spatula

Serving suggestions

Serve the Roast Pork Omelette with a side of steamed white rice and a drizzle of sriracha for an extra kick.

Tips & tricks

For a quicker version, use leftover roast pork and pre-shredded vegetables.

Cost

$12