BBQ Pork, Pepper & Egg Frittata

Dinosaur Bar-B-Que
Recipe of the Month
November 2008

 

2 small or 1 large Cubanelle pepper
1 small – medium onion
2 Tbs. extra virgin olive oil
8 eggs
2 Tbs. milk or cream
½ package Dinosaur BBQ Pulled Pork
2 tsp. kosher salt
Fresh ground pepper
3 Tbs. fresh grated Parmigiano Reggiano cheese

1. Pre-heat oven to 350 degrees.
2. Cut peppers in half lengthwise, seed, then cut peppers across in small strips.
3. Cut onion in half, then cut in half moon slivers.
4. Scramble eggs and mix with cream, salt, and black pepper.
5. In 11 – 12 inch frying pan (non-stick, preferably) heat your oil and cook onion and pepper until soft.
6. Take half of pork from package and add it to onions and peppers. Cook until heated through.
7. Add egg mixture to onions, peppers, and pork. Let cook undisturbed until bottom starts to firm.
8. Sprinkle cheese on top of eggs and place pan into pre-heated oven.
9. Cook approx. 10 – 11 minutes until entire mixture is firm.
10. Take out of oven and let rest 1 – 2 minutes. Cut into slices, garnish with more cheese and a drizzle of extra virgin olive oil, and serve.

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