Pork Carnitas Frittata
We've sampled frittatas far and wide, and this Mexican version is right at the top of our list. The combination of savory pork, sweet onions, sharp cheddar and refreshing cilantro is just irresistible.
Credit: Nancy's Cookbooks Inc.
Servings: 6
Ingredients:
* 1 1/2 cups pork roast or chops, cooked (leftover works great), sliced thin in 1-by-1/2-inch strips
* 4 tablespoons onion, chopped and divided
* 1 teaspoon bottled fresh minced garlic or 2 cloves fresh garlic, minced
* 3 tablespoons butter, divided
* 2 teaspoons fresh lime juice
* 12 large eggs
* 3/4 cup water
* 1 1/2 teaspoons salt
* 1/2 cup shredded cheddar cheese
* 1/4 cup cilantro leaves, chopped
* 1/3 cup fresh tomatoes, seeded and chopped
Directions:
Saute pork, 3 tablespoons onions and garlic in 2 tablespoons butter in small skillet over low heat. Saute till onion is soft, about 3 to 4 minutes. Add lime juice and remove from heat and set aside.
Melt remaining 1 tablespoon butter in large, nonstick, oven-proof skillet over medium heat. While butter is melting, whisk eggs, water and salt together in large bowl till light and fluffy. When butter is bubbly, pour 1/2 of egg mixture into skillet. Cover and cook till eggs are set on bottom (may still be runny on top).
Sprinkle pork mixture evenly over eggs. Carefully pour remaining eggs over pork, cover and place in preheated 350-degrees-F oven for about 12 to 15 minutes, or till eggs are set. Remove from oven, sprinkle with cheese and return to oven till cheese is melted, approximately 7 to 10 minutes.
Remove from oven and sprinkle evenly with cilantro leaves, tomato and remaining 1 tablespoon onion. Let set 5 minutes before cutting.
