When I decided to make Brunswick Stew, I bought a 4.5. pound Boston Butt pork roast. I didn’t need that much pork for my stew, so I ended up with leftovers. For brunch, I decided to use a bit of the leftovers for a Frittata.
As usually happens with frittatas, I started looking to see which vegetables I had left in the fridge. I ended up with some broccoli (from when I made Chicken and Broccoli Alfredo, last week) and mushrooms (from when I made Stuffed Bell Peppers) – and I thought those would work nicely with the pork. Add that with some monterey jack cheese and we were good to go!
First the eggs, cream, salt and pepper were whisked together.
Then I added in the pork, mushrooms and broccoli and mixed through.
Finally, I added in 3/4 cup of cheese (I held 1/4 cup to put on top of frittata) and mixed it all up.
I poured the frittata mixture in a greased (I use Avocado Oil spray by Chosen Foods) pie pan. And topped with the remaining cheese.
Into a preheated 400 degree oven, for 40-45 minutes. or until the eggs are fully cooked in the center.
Pulled Pork Frittata
Total cook time: 45 minutes
1 cup pulled pork
1 cup Monterrey Jack cheese
1/4 – 1/2 cup mushrooms
1 cup chopped fresh broccoli
2-3 tbsp heavy cream
1/2 tsp salt
1/2 tsp pepper
Avocado Oil spray
- Prep veggies – chop broccoli and mushrooms
- In large bowl, whisk eggs, heavy cream, salt and pepper
- Add in veggies and pulled pork and mix through
- Add in 3/4 cup of the cheese and mix through
- Pour into greased pie pan and top with remaining cheese
- Bake 40-45 minutes in 400 degree oven