Colourful Pork Omellette

Egg, Pork November 9th, 2007

colourful pork omellette

There are so many type of omellette recipes around and it can only be limited by your imagination. I remembered when I was young and was traveling on Malaysia Airlines, I was served a really delicious omellette on board. It’s one of those times when you wish you could have a second helping of airline food. No kidding!

Anyway, the omellette had its based ingredients of eggs, mushrooms and cherry tomatoes. I have since modified that dish a little and this time, I’ve added minced pork and capsicums (bell peppers) into it. A friend of mine came back from Cameron Highlands recently and bought me some good looking capsicums of the green, yellow and red varieties. So, I mixed all of them up for this omellette. The end result was a really tasty omellette which my daughter loved (she didn’t want to eat rice that night and preferred just to chomp down on the omellette).

This is my recipe for Colourful Pork Omellette



  • 3 eggs
  • 50 grammes minced pork
  • 8 cherry tomatoes (sliced thickly)
  • 6 button mushrooms (sliced thinly)
  • About 30 grammes each of red, green and yellow capsicums (diced small)
  • ½ large onion (chopped)
  • 2 teaspoons cooking oil (palm oil preferred)



  • 2 pinches of salt
  • ½ teaspoon light soya sauce
  • ½ teaspoon Worcestershire sauce
  • a couple of dashes of white pepper powder



Crack egg into a bowl. Add seasoning. Add minced pork and beat together with eggs till even. Set aside for 15 minutes.

Heat oil in frying pan (non-stick pan preferred). Saute onions till translucent, followed by button mushrooms. Saute for about 30 seconds followed by cherry tomatoes and capsicums. Stir evenly for about a minute.

Add beaten egg and pork mixture and stir it evenly with the rest of the ingredients, stopping just before the eggs fully cooked. Reduce heat to low and allow ingredients to cook through. Cover with a lid, if available. Once bottom part is cooked and firm, flip over to the other side, increase heat just a little and continue cooking till done.

Dish up and serve.


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