Pulled Pork Omelet (gf) Recipe

Par-cook potatoes

Place cubed potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until just tender, 6–8 minutes. Drain and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil. When shimmering, add par-cooked potatoes in a single layer. Cook, undisturbed, 3–4 minutes until golden on the bottom.

Add sliced onion, smoked paprika, kosher salt, and black pepper. Reduce heat to medium and continue to cook, stirring occasionally, until potatoes are evenly browned and crisp, about 6–8 more minutes. Taste and adjust seasoning. Keep warm while making omelet.

Prepare filling

Heat a small skillet over medium heat and add 1 tsp neutral oil. Add the finely diced onion and diced red bell pepper and sauté until softened and translucent, about 3–4 minutes.

Add the pulled pork to the skillet to warm through, stirring to combine with the vegetables, 2–3 minutes. If the pork is very dry, add 1–2 tsp water or a splash of chicken stock to moisten. Season with 1/4 tsp salt and a pinch of black pepper. Remove filling to a bowl and keep warm.

Beat eggs

In a bowl, whisk together the 3 eggs, 2 tbsp milk (or water), remaining 3/4 tsp salt and remaining pinch of black pepper until well combined and slightly frothy.

Cook omelet

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat. Pour the beaten eggs into the pan and let them sit undisturbed for 10–15 seconds until the edges set. Using a heatproof spatula, gently push cooked edges toward the center while tilting pan so uncooked egg flows to the edges. Continue until the surface is mostly set but still slightly glossy, 1–2 minutes.

Scatter the warmed pulled pork and sautéed vegetables on one half of the omelet, then sprinkle shredded cheddar evenly over the filling. Spoon 1–2 tbsp green salsa over the pork (reserve remaining salsa for serving if desired).

Fold the empty half of the omelet over the filling. Let cook 30–45 seconds more to melt the cheese and finish setting. Carefully slide the omelet onto a warm plate.

Place the omelet on the plate alongside the home fries. Top the omelet with 2 tbsp pico de gallo, a sprinkle of chopped cilantro, and a lime wedge on the side. Serve immediately with extra green salsa on the side if desired.