• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Shop

The Worktop logo

  • Make Ahead
  • On The Go
  • Quick and Easy Brunches
  • Eggs
  • Pancakes
  • All Recipes
Home / Breakfast and Brunch Recipes / Pulled Pork Omelette For Those Hungry Mornings (GF)

March 31, 2015

Pulled Pork Omelette For Those Hungry Mornings (GF)

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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 Omelette

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.

Pulled Pork Omelette

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.

Pulled Pork Omelette

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.

Pulled Pork Omelette

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

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.

By Tina Jui
Last updated: February 18, 2019
Filed Under: Breakfast and Brunch Recipes, Breakfast for Dinner, Collections, Cooking Style, Easter Breakfast Recipes, Eggs, Father's Day Brunch Recipes, Gluten Free, Kid Friendly, Lifestyle, Quick and Easy Brunches, Savory, Seasonal, Stove TopTags: falcon enamelware, gluten free, hearty, hop & peck, meats, Mexican, stovetop

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. Matt Freund says

    August 4, 2020 at 5:50 pm

    5 stars
    This looks good I am going to have to give this a try.

    Reply
  2. Messy Mom says

    March 3, 2020 at 4:01 pm

    5 stars
    This looks amazing. I added link on my blog, Two Messy Boys.
    Thanks!

    Reply
  3. Corey says

    July 5, 2017 at 2:18 pm

    Very good! I did not use peppers but instead added a BBQ sauce drizzle and it was perfect. One tip for flipping the egg is to slide it onto a plate and then use the plate to flip the egg pancake over.

    Reply
    • Tina Jui says

      July 7, 2017 at 4:25 pm

      Yes! Thanks for sharing that tip for flipping the omelette. Great idea.

      Reply
  4. Jonathan says

    April 5, 2015 at 1:29 pm

    5 stars
    holy yum

    Reply
    • Tina Jui says

      April 8, 2015 at 12:57 pm

      Ha! Exactly what you said when you took a bite into it for real.

      Reply
  5. Mila says

    April 2, 2015 at 4:35 pm

    What a great and delicious breakfast! And I love that wooden eggs stand! :)

    Reply
  6. Nagi@RecipeTinEats says

    April 1, 2015 at 9:58 am

    5 stars
    Now THIS is a breakfast! Being of Japanese background, I can’t be satisfied with cereal for breakfast. This is my idea of a REAL breakfast!

    Reply
    • Tina Jui says

      April 1, 2015 at 11:11 am

      Ah, yay to hearty breakfasts! What’s your favorite Japanese breakfast?

      Reply
      • nagi.maehashi@gmail.com says

        April 1, 2015 at 11:23 am

        5 stars
        Everything! Grilled fish, miso soup, rice, toppings, sushi – everything!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Nice to Meet You

I’m Tina and I share my everyday breakfast recipes here. Find easy breakfasts and brunch recipes for the family. Meet me over coffee.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Most Popular Recipes

Sausage and Egg Breakfast Casserole - Easy Recipe | The Worktop

Sausage and Egg Breakfast Casserole

Instant Pot Congee Chicken Rice Recipe | The Worktop

Instant Pot Congee – Chicken and Rice

Easy Toddler Muffin Recipes | The Worktop

Toddler Muffins (Easy Muffin Recipe for Kids)

Overnight Chia Seed Pudding with Almond Milk | The Worktop #breakfast #GF #vegan

Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)

Footer

Thanks for Stopping by

I’m Tina and I share my everyday breakfast recipes here. Find easy breakfasts and brunch recipes for the family. Meet me over coffee.

stay connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Quick and Easy Breakfasts

Chia Seed Pudding with Orange Carrot and Ginger Juice | The Worktop
Croissant Sandwich with Guyere and Apricot Jam
Chestnut Smoothie | The Worktop
Baked Egg in Muffin Tin | The Worktop
Fruit Smoothie with Almond Milk | The Worktop
Easy Mocktail Recipe - Sparkling Blueberry Lemonade | The Worktop

Keep looking for recipes

As featured on

The Worktop Featured On Banner

Privacy Policy

Copyright © 2021