Pulled Pork and White Cheddar Frittata
Ingredients
- 6 eggs large, whites and yolks
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup whole kernel corn I used cooked leftovers, drained well and thawed
- 1/2 cup onions diced
- 12-14 cherry tomatoes halved
- 1 cup smoked pork or pulled pork I used leftovers, may sub beef roast
- 1 cup sharp white cheddar shredded
- 1 tbsp olive oil
Instructions
- Preheat oven to 400 degrees F. In a bowl, whisk together eggs, heavy cream, salt, pepper, and onion powder. Set aside while you prepare pan for the frittata.
- Heat the olive oil in an oven proof skillet over medium-high heat. Sauté the onions and corn for 2-3 minutes, stirring frequently. Add pork and cook for an additional 2 minutes until onions are starting to become translucent.
- Pour egg mixture into the pan with the meat and vegetables. Stir the mixture lightly with a spatula to combine the ingredients and let cook for about 1 minute. Top with tomatoes, cheddar and transfer to the oven.
- Bake in the oven for 10-15 minutes until eggs are puffed and the center is cooked through. Remove from the oven, slice and serve warm.
Notes
- Good skillet options for frittatas: Cast iron skillets and oven-proof non-stick skillets
- Frittatas will "deflate" slightly as they cool
- In place of pulled smoked pork, you can use roast beef