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Ingredients
US|METRIC
4 SERVINGS
- 10 bone-in ribeye pork chops (pounded approximately 1/4" thick)
- 8 oz. prosciutto (thin sliced)
- butter (as needed, melted)
- 12 eggs (each, fresh)
- 1/2 cup lemon grass (chiffonade)
- 1/4 cup cilantro stems (minced)
- 2 Tbsp. fresh ginger root (minced)
- 1/2 cup red onion (minced)
- 2 Tbsp. red chili peppers (fresh, seeded, minced)
- 1 Tbsp. garlic (minced)
- 1 tsp. salt
- 2 Tbsp. fish sauce
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Directions
- 1. In mixing bowl, combine egg mixture & mix well to combine
- 1. In 6" non-stick egg pan, ladle in omelet mixture approximately 1/4" thick warm
- 2. Cook mixture until just heated through & keep warm & set aside
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