Thai Omelettes

• 9 large eggs, lightly beaten
• 2 tbsp chili jam, plus extra to serve
• 14 oz ground pork
• 2 cups baby spinach
• 2 tbsp peanut oil
• 8 oz beansprouts
• 1 None bunch cilantro, leaves picked
• None None lime wedges, to serve

1. Combine egg, chili jam and pork in a bowl, mixing well to break down pork. Add spinach and season with salt and pepper.
2. Heat 2 teaspoons of oil in an 8 inch frying pan on medium-high. Cook one-quarter of egg mixture for 2-3 minutes, until set. Flip omelette over and cook other side.
3. Scatter one-quarter of sprouts and cilantro leaves over one side and fold to enclose filling. Shake onto a heated plate and drizzle with extra chili jam.
4. Repeat with remaining ingredients to make three more omelettes. Serve with lime wedges.

eggs, chili jam, ground pork, baby spinach, peanut oil, beansprouts, cilantro, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/26883 (may not work)