Pulled Pork Omelette w/ Black Bean Corn Salsa and Sweet Ranch Sauce

Pulled Pork Omelette w/ Black Bean Corn Salsa

 and Sweet Ranch Sauce

  Anytime you have leftovers from a party, use it to make amazing omelettes!  Made this for my middle school girls group sleepover this weekend.  I'm totally bragging now, but it was absolutely fantastic!  

If you don't own the Presto Extra Large Griddle, you are totally missing out!  Instead of making 8 individual omelettes (who knows how long that would take!) I made one gigantic foot and a half by six inch omelette that took me less than five minutes to cook.  Afterwards, I simply wiped down the surface with a damp wash cloth and that was all the cleaning I had to do.  No pans to wash!  One of the best $40 you will spend!  Almost all my stir fries and breakfast foods are cooked on this.  I use it so much, I just leave it out on our island most of the time.  

1) Crack eggs and mix in a bowl. Season with salt, garlic powder, pepper, cumin, chili powder, chopped scallions. Be generous!  

2)  On a griddle or pan with a little oil/non-stick spray, quickly fry chopped/sliced onions with pulled pork (or whatever leftover meat you have).  Add meat (with the yummy juices) into the egg bowl.  

3)  Wipe griddle. Add a bit more oil and pour egg mixture, spreading evenly.  If you're cooking on the griddle, allow mixture to spread into a thin rectangle.  When the majority of the omelette has cooked through, use a long and wide spatula to fold the sides towards the center.  You can do the same with the tops as well for a perfectly shaped omelette.  (Get creative! You can add cheese or avocado right before you fold for more flavor and texture.)  

4) Garnish with salsa, cilantro and Sweet Ranch Sauce. 

SWEET RANCH SAUCE:

1/4 cup ranch

1/4 cup mayo

1 garlic clove 

2 tbsp sugar

cracked black pepper

2-3 tbsp water to thin out.