Restaurant -style omelette are always a favorite recipe for brunch or breakfast, but this is so easy to prepare at home! Use three eggs and the grated pork tender over low heat in a green sauce to prepare the omelette for perfect chili pepper! It was my obsession with the reference brunch in recent times and you will love it.
Huge warm omele, just like in the restaurant
For the first time I discovered the green omelettes of the Chile of pork on the west coast, sitting in a coffee in San Lois Obispo, California, where the temptation for a salted breakfast of eggs where a loaded tomatillo sauce suffocated tender pig and soft eggs attracted me in the menu. Not wanting to leave anyone out, the Colorado is also known for an omelette of green Chile with chillies.
This version is rich in a pork pulled on low heat in the fresh green sauce with tomatillos charred before being folded in a three egg omelette. And honestly, since the pulled pork is leftovers, most of the hard work is done before even waking up, making this breakfast exaggerated a kids game. The most difficult part will be to choose your condiments (And bending the egg for the omelette, which takes me every time).
The use of leftovers for incredible restaurant -style omelette could be some of my favorite ideas for the brunch recipe. From the fuls of remaining cheeseburgers, luxurious crab or even privileged rib omeletteThey make resistant fillings and use leftovers in the refrigerator.
Nobody complains about the leftovers when they are transformed in this way – and it is just like sitting in your favorite hot table of the old school less the waiting time of the weekend.
Ingredients for the pork pepper omelette
- Remained exploiting the pig
- Green sauce
- egg
- salt, pepper and girlcarnivore on an easy mixture
- And then have fun collecting condiments such as Jalapeno, Avocado, Tomatoes, Crema and Cilando
Note on the ingredient:
The remaining pork chilli is the basis for this recipe but I am not using my colorful green chili pepper for this.
Instead, I am using the pulled pork that I warm up in a green sauce on the chilli pepper. By adding the pork to the green sauce, check how wet it becomes, keeping that the omelette fills itself with becoming too much soup.
How to make green Chile pancakes
The eggs cook quickly and faster the kitchen omelette, the more tender, so make sure you have all your ingredients ready and nearby to work easily through the steps of this recipe.
Start the eggs and add only a small splash of water while the preheated pan over medium heat.
Add the butter and turn it to cover the pan. When butter stops foam, it’s time to add eggs.
Gently, drag the outside of the egg, pulling it towards the center, rotating the pan to fill the empty spaces before placing the pork green on the still wet eggs.
The omelettes continue to cook with warmth and steam while the folds, then do not cook them to make before the fold.
Finally, fold the eggs over half and then using your madmen, turn the half remaining on top when they slide the eggs from the pan on the prepared plate.
Alternatively, admit that clover is difficult and is satisfied with a single fold in half, which is much simpler.
Tips, tricks and replacements
There is a discussion on Interwebs for the addition of water, milk or nothing to eggs for a perfect omelette. Personally, it remains with a Small splash of waterSince it creates small steam bubbles in the eggs, which I like.
The cast iron is my pan. Except when you create omelette. I use a Anolon non -stick creamAnd you have been doing for years. Release the egg cleanly if preheated correctly.
If you have chicken chickenit would work like a Large substitute For the pig pulled in this recipe.
GirlCarnivore Pro suggestion: Heat the dishes in a preheated oven. This keeps hot eggs longer as they like (more time for mimosas). Use only pans for oven or microwave and keep them only in the oven, preheated in its lowest frame, for a few minutes before serving food. Otherwise, he risks breaking the dish.
Do you want more inspiration for breakfast? Try some of my favorite recipes
If you tried this recipe for green pork omelette or any other recipe on GirlCarnivore.com, do not forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments!
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An omelette for savory breakfast for savory breakfast, loaded with pork over low heat in green sauce and seasoned with fresh bright flavors. The best part is that the pulled pork is the leftovers, which make this refueling style recipe a kids game!
Prevent the screen from going to sleep
Prepare the dish
Prepare two secure plates of the oven with green green pepper sauce.
Place the plates a preheated oven at its lowest temperature, about 180 to keep the plate hot. Do this only the time before you are about to make the omelette.
Prepare the green pork chilli omlette
Add 1 tablespoon of butter in the pan and turbine to cover.
Add the eggs once the butter has stopped foam.
Gently push the eggs inwards working on points around the pan to move evenly
Turn the pan to slide the eggs back until the eggs are fixed
While the center is still ongoing, since it will continue to cook when bending, season with a pinch of salt and pepper together with the carnivorous girl on an easy mixture.
Half tablespoon of green pork peppers in the center, or more than half, depending on your Techeqnique fold
Using the pan as a lever and the spatula, fold a third of the omelette on the pig.
Shimmy the pan and the explained side of the omelette on the edge of the pan.
Place the pan in the oven while repeating the next omelette with the eggs, butter, pig and sauce.
Fold the green omelette on the pan
Remove the plate heated by the oven carefully.
Endlessly turn the omelette, using your spatula, allowing the omelette to roll on itself, creating that perfect shape.
Garnish
With the chile of omlette pork plated on the extra green sauce, garnish with your favorite condiments.
Choose from a mixture of charred corn beech beans, sliced jalapensos, mini sliced sweet peppers, avocado, cream, cotija or this fresco, coriander and sliced tomatoes. Sprinkle a little girl more carnivore above the easy mixture on top.
Serve hot.
Add a little extra heat using with spicy green and red sauce.
Leftovers? The heating of the eggs is never good. Try to preserve any remaining pig in its egg -free container, in an airtight container in the refrigerator up to 3 days. Create fresh eggs when they are ready to have fun.
Not in imaginative omelette? It also works well as a scramble!
Service: 1G | Calories: 426Kcal | Carbohydrates: 17G | Protein: 25G | Fat: 28G | Saturated fat: 13G | Polynsaturo fat: 3G | Monolysatuine fat: 8G | Trans fat: 1G | Cholesterol: 547mg | Sodium: 1161mg | Potassium: 192mg | Fiber: 1G | Sugar: 13G | Vitamin A: 1554Iu | Vitamin C: 3mg | Soccer: 114mg | Iron: 3mg
