Filled with tasty sticky pork mince, this easy omelette recipe is an easy weeknight winner. Topped with spicy coconut cream, this Asian style omelette is a great way to spice up meal time this week.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
500g Coles Australian Pork Mince
350g pkt Coles Kitchen Asian Style Salad Kit
1/3 cup (90g) sriracha
8 Coles Australian Free Range Eggs
200ml coconut cream
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook mince in a frying pan over high heat, stirring with a wooden spoon to break up lumps, for 10 mins or until mince changes colour. Add dressing from salad kit and 1/4 cup (65g) sriracha or chilli sauce. Cook for 1-2 mins or until caramelised. Transfer to a heatproof bowl.
Step 2
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 mins or until just set. Transfer to a plate. Repeat, in batches, with remaining egg mixture to make 4 omelettes.
Step 3
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.
Filled with tasty sticky pork mince, this easy omelette recipe is an easy weeknight winner. Topped with spicy coconut cream, this Asian style omelette is a great way to spice up meal time this week.
Method
Step 1
Cook mince in a frying pan over high heat, stirring with a wooden spoon to break up lumps, for 10 mins or until mince changes colour. Add dressing from salad kit and 1/4 cup (65g) sriracha or chilli sauce. Cook for 1-2 mins or until caramelised. Transfer to a heatproof bowl.
Step 2
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 mins or until just set. Transfer to a plate. Repeat, in batches, with remaining egg mixture to make 4 omelettes.
Step 3
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.
