Pork & bean sprout omelette

Step 1

Heat 1 teaspoon of oil in a 20cm (base measurement) non-stick frying pan over high heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Stir in shallot. Season with salt and white pepper. Transfer to a bowl.

Step 2

Whisk eggs and fish sauce in a bowl.

Step 3

Wipe pan clean. Heat remaining oil in pan over high heat. Add one-quarter of the egg mixture, tilting pan to cover base. As the omelette sets, lift edge so any uncooked egg runs underneath. Top with one-quarter of the pork mixture and one-quarter of the bean sprouts. Cook for 3 minutes or until set. Slide onto a plate and cover with foil. Repeat, in 3 more batches, with remaining egg mixture, pork mixture and bean sprouts. Divide among serving plates. Top with chilli and shallot.