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One-Pan Omelette (Mince Pork, French Beans)
One-Pan Omelette (Mince Pork, French Beans)
This omelette tastes deliciously savoury and goes really well with millet or rice porridge.
Ingredients:
- 100g mince pork (chicken)
- 3 eggs
- 1/2 tbsp cooking oil
- 5 French beans sliced thinly after ends trimmed & discarded
- 3 cloves garlic minced
- 1 tbsp thinly diced carrot
- 1 tbsp chopped spring onions
(A) Marinade for Meat
- 3/4 tsp light soy sauce
- 1/2 tsp sesame oil
- 3 dashes white pepper powder
(B) Seasonings for Egg
- 1/4 tsp dashi powder see cooking note below
- 1/2 tsp light soy sauce
- 1/2 tsp Chinese wine optional
- 3 dashes white pepper powder
- 3 tbsp water
You also need:
- 20cm non-stick pan
- silicone or wooden spatula
- fine sieve
Directions:
- Marinade mince pork in (A) for at least 15 minutes or up to overnight in the fridge.
- Prepare egg mixture. Crack the eggs into a small bowl, along with seasonings (B). Beat the egg mixture well with a fork.
- Pan fry the meat & french beans. Heat oil in pan. Add mince meat & stir fry until almost cooked. Add French beans and garlic. Stir fry until the pork is fully cooked on the surface. Spread out the ingredients evenly across the pan.
- Add the egg & steam. Reduce the stove to low heat. Pour the egg into the pan through a sieve. Tilt the pan so that the egg is evenly spread out. Scatter carrot evenly over the egg. Cover with glass lid and steam for 5 minutes on low heat, or until the egg is just set.
- To serve, loosen the edges of the omelette with a spatula. Serve it in the pan or slide it out onto a plate. Garnish with spring onions. Cut the egg to bite-sized servings.
Cooking Note (s):
- Dashi powder is a Japanese ingredient used to season this omelette. If you don’t have dashi powder, substitute with 1/2 tsp light soy sauce.
- You can use a pan slightly smaller or bigger than 20cm (example 18 cm or 22 cm) to make this omelette.
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Fuss free and delicious recipes are always a bless. This looks really tempting and moreish.
Telepathy! I made french beans omelette too…yes, recently since I have not made this dish for a while already..
The “hardest” (time-consuming) part must be the dicing and mincing of the carrots and french beans, right?