Pork and Mushroom Omelet

• 2/3 pound ground pork, coarsely chopped to loosen
• 2 dried wood ear mushrooms, reconstituted (page 334), trimmed, and chopped (about 3 tablespoons)
• 3 dried shiitake mushrooms, reconstituted (page 332), stemmed, and chopped
• 3 scallions, white and green parts, chopped
• 3/4 teaspoon salt
• 1/4 plus 1/8 teaspoon black pepper
• 5 eggs, beaten
• 2 tablespoons canola or other neutral oil
• 1 or 2 Thai or serrano chiles, thinly sliced (optional)
• Fish sauce and light (regular) soy sauce for serving

1. In a bowl, combine the pork, wood ear mushrooms, shiitake mushrooms, scallions, salt, and pepper.
2. Using a fork, break the pork into small pieces and mix it well with the other ingredients.
3. Add the eggs and mix until thick.
4. In an 8-inch nonstick skillet, heat 2 teaspoons of the oil over medium-low heat.
5. Give the egg mixture a stir and pour half of it into the skillet, spreading it out into an even layer.
6. When it starts bubbling at the edge, cover and cook gently for 4 minutes, or until the top is opaque yellow and slightly cooked.
7. Uncover and fry for 3 to 4 minutes, or until the underside is golden brown.
8. Using a spatula, quickly and confidently flip the omelet.
9. Dribble in 1 teaspoon of the oil at the side of the pan and continue to cook for 2 to 3 minutes, or until browned on the second side.
10. Slide the finished omelet onto a serving plate and keep warm in a low oven.
11. Repeat with the remaining egg mixture and oil.
12. To serve, cut each omelet into 6 to 8 wedges and arrange on 2 plates or a platter.
13. Put the chiles, fish sauce, and soy sauce in separate small bowls on the table.
14. Let diners craft their own dipping sauce by muddling some chiles in either the fish sauce or soy sauce.

ground pork, mushrooms, shiitake mushrooms, scallions, salt, black pepper, eggs, other neutral oil, serrano chiles, light

Taken from www.epicurious.com/recipes/food/views/pork-and-mushroom-omelet-382985 (may not work)