Pork Power Loco Omelette
A protein-packed way to start your day. This breakfast omelette is full of vitamins, minerals and healthy, lean protein.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
250 g pork mince
1 small red pepper, finely diced
2 garlic cloves, minced
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) chilli flakes
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 Tbsp (15 ml) tomato paste
1 C (250 ml) chicken stock
1 x 400g tin chopped tomato
200 g black beans (½ a tin drained and rinsed)
2 corn on the cob, grilled and kernels cut off the cob
4 extra large eggs
2 Tbsp (30 ml) olive oil
100 g grated white cheddar
½ an avocado
salt and pepper to taste
small handful of fresh coriander
Heat a medium-sized saucepan to hot, add the pork mince and fry until evenly browned. Remove the mince from the saucepan and set aside. Heat the oil in the same pan; add the onion and sauté for about 5 minutes or until soft and translucent. Add the red pepper and garlic and cook for another minute. Add the chilli flakes, smoked paprika and cumin and sauté, stirring occasionally, for 1 minute. Add the tomato paste and cook for a further 5 minutes.
Add the chicken stock and tomatoes and stir to combine, then cover with a lid. Bring to a boil, then turn the heat down to medium and simmer for 20 minutes. Stir occasionally to ensure that it doesn’t catch at the bottom.
Add the beans and corn and stir through. Let it simmer for another 10 minutes, adding a little water if needed.
Beat the eggs, milk, salt and pepper together.
Heat a shallow, non-stick pan over medium heat. Add one tablespoon of olive oil and swirl to cover the whole base of the pan in oil. Add half of the egg mix into the pan and swirl to cover the whole base of the pan. When the egg looks set around the edges, sprinkle half of the cheddar over the egg and let it melt a bit. Add half of the cooked mince mixture on top of the cheese and fold the omelette over to close it. Slide it out of the pan and onto a serving platter. Repeat with the remaining ingredients to make the second omelette.
Mash the avocado lightly with a fork, season with salt, pepper and lemon juice.
Serve the omelettes with a dollop of avo smash and fresh coriander.