Eggs and Ginger

Edward, who is in charge of the culinary program at Sur La Table, has studied Indian cuisine for years and is quite passionate about it. A while ago he gave me an idea for an Indian omelet: garlic, ginger, tomatoes, and eggs. It was delicious!

Last night, I was going to make a quick omelet with the leftover pork loin I cooked a few weeks ago, froze, and then defrosted over the weekend. I cut the pork into cubes, sauteed it in some olive oil (I was afraid I did not cook it well enough the first time around) , and then decided to add a few teaspoons of minced ginger. I would not do this normally, but I had a chunk of ginger leftover from the two Indian dishes I made over the weekend.

After sauteing the ginger with the pork for a bit, I added the mixture of eggs/milk/salt/pepper. It was such a lovely combination. And I actually liked biting into little bits of ginger (so don't use your microplane for this particular task).