Friday, May 11, 2012

Pork and Jalapeno Frittata

A frittata is an open faced omelet with other ingredients added to it. The recipe for my Pork and Jalapeno frittata can be used as an example, as most anything can be used in a frittata. It's an excellent way to use up leftovers.

  • 6 oz. raw pork, cut into cubes
  • 1 small onion, chopped fine
  • 1/2 ripe red pepper, cut into thin strips
  • 1 small jalapeno pepper cut into rings
  • 1 small clove garlic, minced
  • salt and pepper 
  • 3 eggs

I used raw pork in this frittata, so I used a little bit different method to cook it.

Put a few tablespoons of olive oil in a medium sized skillet (10-11 inches in diameter). Let oil heat thoroughly. Add pork, onions, red peppers, garlic and jalapeno, salt and pepper and fry until pork is done. Beat up the eggs in a bowl, slowly pour them over the mixture. Shake the pan to make sure the eggs spread evenly. Reduce the heat to medium and put on a lid to help the center of the frittata set, or you can put the pan in the oven (350 degrees) for a few minutes.  When the center is set and the frittata is golden brown on the bottom, turn it out onto a plate and enjoy!

A frittata can be made out of most anything you've got left over too. If the meat you're using is already cooked, you can add everything to the eggs before putting into the skillet, or add the eggs separately. Experiment with different ingredients and cooking methods. There's really no right or wrong way to do it, as long as the eggs get cooked and it tastes good!

My Zimbio