Pulled Pork Omelette (GF)
This hearty pulled pork omelette is the perfect way to use up leftover pulled pork. Perfect for those hungry mornings!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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
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.
Calories: 210kcal | Carbohydrates: 5g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 128mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1405IU | Vitamin C: 40mg | Calcium: 56mg | Iron: 1.7mg