Use a heat-resistant spatula to flip the omelet over to cook on the second side. Keep cooked omelets warm on an ovenproof platter in a 250° oven.

Recipe by Southern Living February 2007


Recipe Summary

15 mins
25 mins
10 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Cook chopped pork in an 8-inch nonstick omelet pan or heavy skillet with sloped sides over medium-low heat 5 minutes or until thoroughly heated. Add tomatoes and onion, and cook, stirring often, until onion is tender. Remove pork mixture from pan; set aside. Wipe skillet clean with paper towels.

  • Whisk together eggs and next 3 ingredients.

  • Melt 1 tsp. butter in same skillet over medium heat. Pour one-fourth egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Flip omelet over.

  • Sprinkle 1 side of omelet with one-fourth each of cheese and reserved chopped pork mixture. Cook 1 minute or until cheese begins to melt. Slide filled side of omelet onto a plate, flipping remaining side of omelet over filling. Repeat procedure 3 times with remaining butter, egg mixture, cheese, and pork mixture. Serve immediately.

  • Note: For testing purposes only, we used Smithfield Smoked Pork Chops. You can substitute 1 (15-oz.) carton garden vegetable flavor egg substitute for eggs, parsley, salt, and pepper.