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1
Heat the wok or 12-inch non-stick skillet over medium-high heat. Swirl the oil around the pan and, before it smokes, add the garlic, chile pepper, and scallions. Stir fry just until fragrant, about 30 seconds, and then add the pork. Stir fry the pork, breaking it up into small chunks.
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2
When the pork loses its pink color, add the greens, tomato, fish sauce, lime juice and sugar and stir well to combine. Let it simmer until the greens wilt and the liquids reduce, about 6 minutes.
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3
Whisk the eggs in a mixing bowl with the fish sauce and cilantro. Set aside, along with two serving plates.
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4
When the pork filling has thickened, transfer it to a bowl and wipe out the wok thoroughly.
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5
To make the omelet, reduce the heat to medium-low and swirl 2 teaspoons of the oil around the pan. When it shimmers, add half of the egg mixture. Let the egg set in the center of the pan for a moment, then tilt it to spread the egg around to make a very thin omelet about 10 inches wide. Cook until the egg is just set in the center, about 2 minutes.
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6
Use a heatproof spatula to slide the omelet onto one of the serving plates. Spoon half of the pork filling into the center of the omelet. Use your hands to fold the ends in and then fold the sides over to make a rectangle, burrito style. Flip the omelet over so that the fold is underneath.
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7
Wipe out the wok and repeat with the remaining egg; make, fill, and fold the second omelet. Serve with additional cilantro to taste.
