Pulled Pork Omelette For Those Hungry Mornings (GF)

Feeling hungry this morning? This Pulled Pork Omelette will definitely satisfy a growling stomach! It’s a great brunch option if you have to feed a crowd, or when you are just looking to use up some leftover pulled pork.

Pulled pork is one of those dishes that never come small in our household. As in any pulled pork recipe worth making, you need a good chunk of pork shoulder (also affectionately known as “pork butt” in the US) to start. In our local shop, the smallest piece I’ve seen weighs 1.8 kilograms or 4 pounds. That “smallest piece” feeds roughly 10 people!

This is an easy to make pulled pork omelette recipe

But because making pulled pork requires a good entire lazy afternoon of lounging at home with the oven working for six hours (note: this is pre-pressure cooker days), to make my time worthwhile, I always like to throw in an extra shoulder hunk. That’s double the amount of pulled pork for the same amount of time spent.

The only problem being, do I have 20 people to feed? Needless to say, we always have guests over the day we make pulled pork, but there are always still leftovers. Even if we send our friends home with tupperwares, I still make enough so we have leftovers.

Don’t get me wrong, having leftover pulled pork is not a bad thing – in fact, I look forward to it every time I make pulled pork. The way I see it, I cook once, and with the leftover pulled pork, end up with several meals I can quickly throw together.

Use leftover pulled pork in this Pulled Pork Omelette

So we aren’t eating leftover pulled pork for a week straight, I often freeze the leftover pulled pork in individual portions. That way, I can defrost one bag at a time, and the leftover pulled pork will save longer.

This morning, my stomach grumbled before I even rubbed and squinted open my eyes. A normal-day smoothie cup wasn’t going to cut it. A pancake and carbs wasn’t going to cut it. I was so hungry that I knew I needed a hearty breakfast.

This pulled pork omelette is an incredibly filling and hearty breakfast

This pulled pork omelette is perfect for those mornings when you are feeling hungry and want something that is filling and satisfying. It’s incredibly easy to make if you have some leftover pulled pork on hand.

I like to add some vegetables in the omelette with the pulled pork, but the choice is entirely up to you. You can add red peppers, onions, spinach, kale, tomatoes, a different type of vegetable or no vegetable at all. The simplest way to do it is to first stir fry the vegetables you want, then add in the leftover pulled pork at the end, so the leftover pulled pork is in the pan just long enough to warm up.

Don’t forget to save leftovers next time you make pulled pork

Then you set aside the filling and make the egg into a “pancake”. I prefer to simply top an egg pancake with pulled pork because you can add on more pulled pork this way. However, you can add the filling back and close up the egg while it’s on the stove, like a standard omelette.

Next time you make pulled pork, make sure you save some leftover pulled pork for this breakfast omelette!

Pulled Pork Omelette (GF)

4.56 from 9 votes

Print Recipe

Serves: 2

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

This hearty pulled pork omelette is the perfect way to use up leftover pulled pork. Perfect for those hungry mornings!

Ingredients

• 1/2 medium onion - diced
• 1/2 red bell pepper - cut into strips
• 1/2 - 1 cup leftover pulled pork
• 1 tablespoon oil or butter - for caramelizing the onions
• 4 medium eggs
• 1/2 tablespoon milk
• oil - for frying the omelette
• tenderleaf salad - for serving

US Customary - Metric

Instructions

• In a small skillet over medium heat, add the oil and onions and sauté for about 5 minutes. Add in the red bell pepper and continue to sauté for another 8-10 minutes, until the onions are golden brown and the red bell peppers are soft. Add in the pulled pork and sauté for another minute or so, until the pulled pork is heated through. Remove from heat and set aside.
• In a small bowl, beat together the eggs and milk.
• Heat a 10-inch skillet on medium-high heat. Add in the oil, swirl it around the pan, and let it heat up. When the oil is hot, gently pour in the eggs. Cook, without disturbing the egg, for about 3-5 minutes, until the top of the egg looks like it is almost set. Using a spatula carefully flip the egg "pancake" over. The trick to flipping it without the egg "pancake" breaking is to use a large spatula, make sure none of the egg is sticking to the pan, get right under the egg, and flip it in one smooth motion.
• Cook the egg "pancake" for 30 seconds to 1 minute, until it is cooked through. Remove the pan from the heat and gently slide the egg "pancake" onto a plate. Top with the pulled pork filling. If desired, fold the omelette before serving.

Notes

Recipe inspired by PaleOMG.

Course: Eggs, Meats, Savory

Special Diet: Gluten Free

Author: The Worktop

Cal : 210kcal

Note: Nutrition information is a rough estimate.

Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

I absolutely adore the wooden egg rack in the photos. If you love them as much as I do, you can get them at Hop & Peck. They are made in the UK with oak from sustainable forests and finished with Danish oil.