Ingredients for Pork Carnitas Frittata
- 1.5 lb bone-in pork butt roast (about 1 lb carnitas after cooking and shredding)
- 1/2 cup chopped onions
- 2 cloves minced garlic
- 3 tablespoons butter
- Fresh Lime Juice
- 6 large eggs
- 2 tablespoons water
- 1/2 teaspoon salt
- Cheddar Cheese
- Cilantro Leaf
- Fresh Tomato
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How to Make Pork Carnitas Frittata
- Remove bone from 1.5 lb bone-in pork butt roast using a sharp knife.
- In a small skillet, sauté 1 lb carnitas (shredded from pork butt roast), 1/2 cup chopped onions, and 2 cloves minced garlic in 2 tablespoons butter over low heat for 5 minutes.
- Stir in 2 tablespoons lime juice and remove from heat; set aside.
- Melt 1 tablespoon butter in a large oven-safe nonstick skillet over medium heat.
- In a large bowl, whisk together 6 large eggs, 2 tablespoons water, and 1/2 teaspoon salt until light and fluffy.
- Pour half of the egg mixture into the skillet. Cover and cook until the eggs are set on the bottom (about 3-4 minutes).
- Evenly distribute the carnita mixture over the set eggs.
- Carefully pour the remaining egg mixture over the carnitas. Cover and bake in a preheated 350°F (175°C) oven for 12-16 minutes, or until the eggs are set.
- Remove from oven and sprinkle with 1/2 cup shredded cheddar cheese.
- Return to the oven until the cheese is melted (approximately 7-10 minutes).
- Remove from oven and garnish with 1/4 cup chopped cilantro (or parsley), 1/4 cup chopped tomatoes, and 1 tablespoon chopped onions.
- Let stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
5g
Fat
43g
Carbs
0g
