Matthew Card, Food Editor of Christopher Kimball's Milk Street, stopped by to share a recipe for busy nights when you need to get dinner on the table fast. For more information about Christopher Kimball's Milk Street, click here.
Mushroom Pork Omelet
Start to finish: 30 minutes
This rich, frittata-like omelet is delicious hot, but we also liked it at room temperature. The radish-cucumber pickle (see TK location), provides a bright contrast, as well as a pleasing crunch. Serve with steamed jasmine rice.
Don't use a conventional skillet. A nonstick coating is key, allowing the omelet to easily slide out of the pan. Also, make sure the skillet, including its handle, is oven-safe, as the omelet finishes cooking in the oven at 400°F.
- 8 ounces ground pork
- 1 tablespoon plus 1 teaspoon soy sauce, divided
- 1 tablespoon fish sauce
- 2 teaspoons white sugar
- 2 teaspoons grated fresh ginger
- Ground white pepper
- 8 large eggs
- 1 tablespoon chili-garlic sauce
- 3 tablespoons peanut oil
- 6 ounces fresh shiitake mushrooms, stems discarded, caps finely chopped
- 8 scallions, finely chopped
- Cilantro leaves, to serve
- Lime wedges, to serve
Heat the oven to 400°F with a rack in the upper-middle position. In a medium bowl, use your hands to mix together the pork, 1 tablespoon of the soy sauce, the fish sauce, sugar, ginger and ½ teaspoon white pepper. In a separate medium bowl, beat the eggs, chili-garlic sauce and remaining 1 teaspoon soy sauce.
In a 12-inch nonstick skillet over medium-high, heat the oil until just smoking. Add the pork mixture and the mushrooms and cook, stirring occasionally and breaking up meat, until the pork is no longer pink and the mushrooms are tender, about 5 minutes.
Stir in the scallions and cook until fragrant, about 30 seconds. Pour the egg mixture over the pork mixture and cook, pushing and stirring from the edges to center, until the eggs just begin to set, 2 to 3 minutes. Transfer the skillet to the oven and bake until the top is set, about 5 minutes.
Set the skillet on a wire rack and let cool for 5 minutes. Run a rubber spatula around the edge and under the omelet to loosen, then slide the omelet on to a cutting board. Cut into 8 wedges and transfer to a serving platter. Serve with cilantro leaves and lime wedges.
Start to finish: 10 minutes
Makes about 1½ cups
- ½ cup unseasoned rice vinegar
- 1 tablespoon white sugar
- 1½ teaspoons fish sauce
- 1 teaspoon chili-garlic sauce
- 4 radishes, halved and thinly sliced
- ½ English cucumber, quartered lengthwise and thinly sliced on the bias
In a medium bowl, whisk the vinegar, sugar, fish sauce and chili-garlic sauce until the sugar dissolves. Stir in the radishes and cucumber. Cover and refrigerate for at least 30 minutes, or up to 24 hours.