Omelette With Pork Salad Topping

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #16131

November 27, 2014

Categories: Breakfast, Eggs, Sweet Potato/Yam, Brunch Diabetic, Gluten-Free, Heart Healthy, High Protein, Non-Dairy, more

recipe by:
ImPat

"A good brunch or light meal recipe from Australian BH&G Diabetic Living."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (494.3 g)
Calories 496.2
Total Fat - 31.1 g
Saturated Fat - 10.8 g
Cholesterol - 50.9 mg
Sodium - 760.5 mg
Total Carbohydrate - 36.8 g
Dietary Fiber - 8.1 g
Sugars - 9.3 g
Protein - 22.4 g
Calcium - 116.6 mg
Iron - 4.5 mg
Vitamin C - 68.1 mg
Thiamin - 0.3 mg

Step 1

Brush a medium non stock frypan with a little of the oil and heat on medium high and add pork and reduce heat o medium and cook turning occasionally for 5 to 6 minutes or until cooked and then transfer to a plate and set aside to rest.

Step 2

Add garlic and ginger to pan and cook stirring often for 2 to 3 minutes and transfer to a board and finely chop and put in a small bowl and set aside.

Step 3

Add the soy sauce and lime juice to pan, stir and remove pan from heat and pour over garlic mixture and set aside.

Step 4

Wash pan.

Step 5

Heat remaining oil on medium high in pan and add sweet potato and corn and cook stirring often for 4 to 5 minutes or until sweet potato is just tender and set aside.

Step 6

Wash pan and then line with baking paper and heat on medium and spread half of the sweet potato mixture over base of pan.

Step 7

Whisk eggs and milk in a small bowl and pour half of the egg mixture over sweet potatoe mix and cook for 4 to 5 minutes or until egg is set.

Step 8

Turn over and remove paper and cook for 2 to 3 minutes or until cooked and set aside covered with foil and repeat with remaining sweet potato mix and egg mixture.