Warm pulled pork, sautéed peppers, and a touch of tangy barbecue sauce.
KBy kaylyn
Servings
2
6 pieces Eggs
1.5 cup Leftover pulled pork
1 pieces Red bell pepper, thinly sliced
0.5 pieces Yellow onion, thinly sliced
3 tbsp Barbecue sauce
2 tbsp Butter
0.5 cup Sharp cheddar cheese, grated
2 tbsp Milk
0.5 tsp Smoked paprika
0.5 tsp Salt
0.25 tsp Black pepper
1 tbsp Fresh chives (garnish)
Calories
985 kcal
Protein
38g
Carbs
111g
Fat
45g
Fiber
7g
Sugar
30g
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Make the Filling
1. Melt half of the butter in a large nonstick skillet over medium heat. Add the red bell pepper and yellow onion with a pinch of the salt, and sauté for 5 to 6 minutes until soft and lightly browned.
1 pieces Red bell pepper, thinly sliced,
0.5 pieces Yellow onion, thinly sliced,
1 tbsp Butter,
0.5 tsp Salt
2. Stir in the leftover pulled pork and smoked paprika, and cook for 2 to 3 minutes until heated through. Add the barbecue sauce and toss to coat, then transfer the filling to a bowl and wipe out the skillet.
4. Melt half of the remaining butter in the skillet over medium-low heat. Pour in half of the egg mixture and stir gently with a spatula for 20 seconds, then let it set for 1 to 2 minutes until the edges are firm and the top is just slightly wet.
3 pieces Eggs,
0.5 tbsp Butter
5. Scatter half of the cheddar cheese and half of the pulled pork filling over one side of the omelette. Fold the other side over the filling, cook 30 seconds more, and slide onto a plate.
0.8 cup Leftover pulled pork,
0.2 cup Sharp cheddar cheese, grated
To Serve
6. Repeat with the remaining butter, egg mixture, cheddar cheese, and filling to make the second omelette. Garnish both with fresh chives and serve immediately.
