Ingredients

The following ingredients have 6 Servings
  • olive oil for the pans
  • 1 cup yellow onion, (finely chopped )
  • ½ pound Crimini mushrooms, (washed and dried, thinly sliced )
  • 1 pound ground pork
  • 1 tablespoon garlic, (minced)
  • 1 tablespoon dried oregano
  • 1 teaspoon brown sugar
  • 1 teaspoon allspice
  • 1 teaspoon smoked paprika
  • 1½ teaspoons liquid smoke
  • pinch of cayenne pepper
  • ¼ cup dry red wine
  • 1 tablespoon unsalted butter
  • salt and freshly ground black pepper to taste
  • 12 large eggs
  • salt and pepper

Instruction

  • Coat the bottom of a large sauté pan with olive oil, and place it over medium heat. Stirring often, sauté until soft, about 7 minutes. Add the garlic and then cook for another minute or so.
  • Add the mushrooms and a little more olive oil, and stirring often again, sauté until they begin to brown, about 10 minutes.
  • Add the pork, oregano, liquid smoke, brown sugar, allspice, paprika, and cayenne. Mix until everything is well blended and sauté until it’s cooked through, about 10 minutes. (Use a flat-bottomed spatula to break up the pieces of pork as it cooks.)
  • Drizzle the red wine over the pork and mix. Cook just until it has reduced by about half.
  • Add the butter and stir it into the pork just until it melts. Season with salt and pepper to taste. (Here’s How to Season to Taste.) Set aside.
  • Make the four omelets one at a time. Crack the eggs, three at a time, into a small mixing bowl, sprinkle with a bit of salt and pepper, and whisk until well blended.
  • Coat the bottom of a medium-sized, non-stick sauté pan (about 10-inch) and place it over medium-high heat. Once the pan is hot, slowly pour in the egg mixture. (It should begin to set almost immediately.)
  • When the top surface of egg has thickened, evenly distribute about 1 cup of the pork mixture on one side. Then fold the omelet in half with a spatula. Gently slide it out of the pan and onto a serving plate. Cover with foil while you make the other omelets.
  • Serve!