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.
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
- 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.
- Heat the vegetable oil in a large skillet over medium heat.
- 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.
- 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