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Omelette With Pork Salad Topping

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“A good brunch or light meal recipe from Australian BH&G Diabetic Living.”

Ingredients Nutrition


  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.
  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.
  3. Add the soy sauce and lime juice to pan, stir and remove pan from heat and pour over garlic mixture and set aside.
  4. Wash pan.
  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.
  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.
  7. Whiusk 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.
  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.
  9. Shred pork and put into a large bowl with garlic mix, bean sprouts, carrot, cucumber and coriander and toss.
  10. Top omelettes with salad to serve.

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