Smokey Chinese sausage adds depth of flavour to this omelette prepared the Italian way – frittata style. Frittata which means fried in Italian refers to the cooking process where eggs and other ingredients are combined and semi-cooked in an oven-safe skillet over the stove. It’s then baked until the omelette puffs up golden and fluffy. And it’s served the Italian way of course, cut up into pizza-like pieces.
Total Time: 30 minutes
Difficulty: 2/5
Cost: S$4.00
Servings: 8
A: Egg Mixture
6 large eggs, approximately 70g each
½ teaspoon salt
½ teaspoon ground pepper
1 teaspoon garlic powder*
B: Filling
1 pair pork meat lap cheong (Cantonese Chinese pork sausage)
1 pair liver lap cheong (Cantonese Chinese liver sausage)
1 tablespoon pork lard or cooking oil
1 big onion, peeled and sliced
A handful of chopped green leaves, e.g. Romaine lettuce, kale, spinach
2 tablespoons coriander leaves or spring onions, chopped
3-4 cloves garlic, peeled and finely chopped
C: Seasoning
1 tablespoon soy or abalone sauce
DIRECTIONS:
1. Preheat oven to 220oC to grill function. Alternatively, an air-fryer can be used but set temperature to 195oC.
2. Soak sausages in hot water for 5 minutes, then remove and discard casing. Cut diagonally into thin slices. 
3. Crack eggs into a medium mixing bowl. Whisk together with remaining ingredients until combined. Set it aside.
*NOTE: Garlic powder is ideal as fresh garlic may taste raw if it is not thoroughly cooked.
4. Heat up a non-stick 22 cm ovenproof skillet or cast-iron pan over medium heat. Pour in pork lard or oil. Let it heat up until oil simmers – this indicates that oil is hot enough to begin cooking. Toss in sausage and garlic. Sauté until fragrant.
5. Add in onions. Stir fry for 2 minutes followed by vegetables. Add soy or abalone sauce until vegetables become tender.
6. Pour in egg mixture. Swirl to combine with filling. Sprinkle chopped coriander or spring onions over egg.
7. As eggs begin to set around the edge of the saucepan, using a spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until omelette is almost set but still jiggly in the centre. Carefully transfer saucepan to oven.
8. Bake for 7 to 8 minutes (keep an eye on it) until the egg mixture puffs up. Remove pan from oven. Place it on a rack to cool down for a few minutes before transferring to a plate. Using a non-stick pan makes it easy to slide cooked omelette onto a plate.
Using a sharp knife or pizza cutter, cut into 8 slices. Each slice resembles a pizza piece.
9. Serve immediately with rice and/or salad.
Photos: Kathy Goon
BUYING TIP: Chinese sausage is a generic term that refers to smoked, cured raw meat sausages whose origins can be China, Taiwan, Thailand and Vietnam. The most common being Cantonese – lap cheong – basically waxed pork sausages are wind-dried, sweet-savoury and fortified with rose wine. The darker red sausages, unctuous with bits of fat, are made either with pork or duck liver.
TECHNIQUE: Keep an eye on the omelette while it bakes. If it is overcooked it will not be moist and fluffy.
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