One Pan Luau Omelet
“A golden, oven-baked local style omelet with smoky kalua pork and lomi salmon. Warm, comforting and perfect for the holidays.” - Chef Rebekah Lagua, Sr. Chef de Cuisine
Ingredients
- 6 Large eggs
- 1/2 cup Milk or cream
- 12 ounces Keoki's Kalua Pork
- 5 ounces Spinach or defrosted and drained cooked taro leaves
- 1/2 cup Lomi salmon drained slightly
- Salt
- Black Pepper
- 1 tablespoon Canola oil
- Mozzarella cheese optional
- Green onions
Instructions
- Preheat oven to 375°F.
- In a bowl, whisk eggs and milk until smooth. Lightly season with salt and cracked black pepper, keeping in mind lomi salmon adds salt.
- Heat a medium size ovenproof skillet (cast iron or nonstick with metal handle) over medium heat with a little oil or butter.
- Add kalua pork and spinach and sauté 1–2 minutes until warmed through.
- Pour in the egg mixture, tilting the pan to spread evenly. Cook undisturbed until the edges begin to set, about 3 minutes.
- Spoon the lomi salmon evenly over the top, save a little for garnish. If using, top with mozzarella cheese.
- Transfer skillet to the oven and bake 8–10 minutes, or until eggs are puffed and the top is golden.
- Remove from oven, let rest 2 minutes. Garnish with the reserved lomi salmon and green onions. Slice into wedges and serve family-style.
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