Omelette With Pork Salad Topping

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.

Step 9: Shred pork and put into a large bowl with garlic mix, bean sprouts, carrot, cucumber and coriander and toss.

Step 10: Top omelettes with salad to serve.