Recipe and photography: Vicki Ravlich-Horan
These are great in the lunchbox or as a light dinner.
Makes 6 | Gluten Free
¼ iceberg lettuce (finely shredded)
½ capsicum, finely sliced
1 spring onion, finely sliced
1 cup of mung bean sprouts
1 carrot, grated or julienned
400g packet of Magills Pulled Pork
6 large free range eggs (size 7 or larger)
Toss the salad ingredients together in a bowl along with ¼ cup of the Asian dressing.
Make the omelettes one at a time by beating one egg at a time. At this stage you can add some chopped herbs (chives or coriander are great).
Heat a 21cm pan. I’m not a fan of Teflon but if you have one this is the time to pull it out. I prefer a cast iron or chef’s pan with a natural non-stick patina.
Pour the egg in and swirl it to cover the pan. As it cooks continue to swirl the pan so any remaining raw egg cooks. When all the egg is set flip the omelette out onto a plate and start the next.
When you have made all the omelettes heat the pork according to the instructions on the packet. Place a handful of the salad in the middle of an omelette, top with pulled pork and roll.
Serve garnished with coriander or fried shallots and extra dressing for a dip.
¼ cup sweet chilli sauce
2 gloves garlic
1 tbsp fish sauce
1 tsp sesame oil
2 limes, zest and juice
2 tbsp soy sauce
1 tbsp brown sugar
Put in a food processor and blend until smooth and combined.