Omelette, with Belly Pork and Churrasco Salsa

A simple omelette made with thin strips of grilled belly pork, green pepper, and shredded tomato. The belly pork and the vegetables were stir-fried for three to four minutes in a saute pan, with some churrasco salsa. I prepared two large eggs in a bowl, and beat them together for a minute. Once the vegetables were piping hot, I added the beaten eggs to the saute pan, and covered it with glass, and turned down the heat. The omelette was cooked until the top side was firm (effectively cooked by steam and the temperature inside). The omelette was not turned over. 

Served with white pepper on a spiral of churrasco salsa. 

Omelette, with Belly Pork and Churrasco Salsa