Vietnamese Ground Pork Omelette (Chả Trứng Chiên)

Method

1.  Mix ground pork, fish sauce, garlic, shallot, salt and pepper in a large bowl
2. Add six eggs to pork and beat to combine
3. Add chopped scallion and mix well
4. Heat oil in a large pan, anywhere between 10-12 inches (the smaller the pan, the thicker the omelette) on high eat. Add all of the egg mixture and let sit until the edges get bubbly and the bottom has browned, but the top of the omelette is still quite loose and liquidy, about 4-5 minutes.
5. Cut your omelette into fourths and flip each quarter over, letting the loose uncooked eggs bind the fourths back together. Alternatively, you can flip the entire omelette in one piece, if you're confident! Let sit until both sides are cooked and browned, about 4-5 minutes.
6. Cut into 6-8 slices and serve with hot rice