Chinese Omelet

For the filling, cut the meat into fine strips. Heat oil in a pan and fry the meat strips in it for 10-15 minutes until crispy brown. Season with spices, soy sauce and ketchup. Let it stew for a short time.

Add the sliced pineapple, bamboo shoots, ginger plums and peas and continue to cook for another 5 minutes. Add a little pineapple juice if necessary. Finally, add the bean sprouts. Season to taste and keep warm.

For the omelets, whisk the eggs briefly in a bowl with the salt and milk. Heat a quarter of the fat in a frying pan (22 cm diameter) at a time.

Pour the egg mixture into the pan for 1 omelet at a time, turn down the heat. Stir gently with a fork to allow the still-liquid mixture to set. Occasionally shake the pan so that nothing sticks.

Remove the finished omelet in the pan from the heat, pour the filling on one half, and fold the other over it. Slide the omelet onto a plate and serve.

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