Sticky Pork Omelette

Ingredients

500 g pork mince
350 g packet Asian-style salad kit
1/3 cup (90 g) sriracha
8 free-range eggs
200mL coconut cream

Method

Cook mince in a frying pan over high heat, stirring with a wooden spoon to break up lumps, for 10 minutes or until mince changes colour. Add dressing from salad kit and 1/4 cup (65 g) sriracha or chilli sauce. Cook for 1-2 minutes or until caramelised. Transfer to a heatproof bowl.

Whisk eggs, 2/3 cup (160mL) coconut cream and 1/4 cup (60mL) water in a bowl. Wipe pan clean and spray with olive oil spray. Place over medium heat. Add one-quarter of the egg mixture, swirling pan to coat the base. Cook for 2 minutes or until just set. Transfer to a plate. Repeat, in batches, with remaining egg mixture to make 4 omelettes.

Divide the omelettes among serving plates. Top with mince mixture and salad from salad kit. Fold omelettes to enclose the filling. Combine remaining coconut cream and remaining sriracha or chilli sauce in a bowl. Drizzle over omelettes. Top with noodles from the salad kit.

Credits: Coles

Photo Credits: Coles