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This is simple and elegant meal, and the flavors of the varied ingredients remain bright and distinct. It’s a nice way to highlight very fresh herbs and a perfect summer tomato.
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Ingredients
For 2 Serving(s)
thai-pork-omelette-with-heirloom-tomatoes-and-fres
- 1/4 c fish sauce
- 1/2 lime
- 3 T cold water
- pn crushed red pepper flakes
- pn sugar
- 1 T grapeseed oil
- 1 hot pepper
- 1 bn scallions
- 3 clv garlic
- fresh ginger
- 1/3 lb ground pork
- 3 eggs
- pn salt
- 1 heirloom tomato
- 1 T chopped fresh basil leaves
- 1 T chopped fresh cilantro leaves
- 1/4 c fresh mint leaves
- 1 head butter lettuce
Thai Pork Omelette with Heirloom Tomatoes and Fresh Herbs Directions
- In a small bowl, whisk together the fish sauce, lime juice, cold water, crushed red pepper flakes and sugar. Set aside.
- Heat a small skillet over medium heat. Add the oil and swirl to coat the bottom and sides of the pan. Add the hot pepper, scallions, garlic and ginger and cook, stirring frequently, for 45 seconds or so. Stir in the ground pork and continue to stir fry until cooked through. Use the back of a wooden spoon to distribute the contents of the skillet into an even layer. Pour in the beaten eggs and tilt the skillet so the eggs are evenly coating the pan . Sprinkle with a pinch of salt. Scatter the chopped tomato over the omelette, and top with the tablespoon of chopped basil and the tablespoon of chopped cilantro. Use a spoon to gently push the edges of the omelette up towards the center of the pan so the uncooked egg can run underneath. When almost cooked, use a spatula to flip the omelette over. Cook another minute until the other side is set and golden brown.
- Divide the omelette between two plates. Serve with the remaining basil, cilantro and mint, wrapped in the butter lettuce leaves, and dip in the prepared dipping sauce.