Omelet Don Carnitas Recipe

If your pulled pork is cold, warm it in a skillet over medium heat with 1 tbs vegetable oil for 3–4 minutes until heated through. If already warm, proceed to next step.

Add the warmed pulled pork to a medium skillet over medium-high heat. Sprinkle cumin, chili powder, 1/4 tsp kosher salt and 1/4 tsp black pepper over the meat. Sauté, stirring occasionally, for 3–5 minutes to allow spices to bloom and pockets of crispy edges to form. Reduce heat to low and keep warm while you prepare the vegetables and eggs.

Heat a separate nonstick or stainless-steel skillet over medium heat. Add 1 tbs unsalted butter and 1/2 tbs olive oil. When butter foams, add sliced mushrooms and thinly sliced onion in an even layer.

Cook, stirring occasionally, for about 5–7 minutes until mushrooms release moisture and become golden and onions are softened and translucent.

Add minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Cook another 30–45 seconds until fragrant. Remove skillet from heat and transfer vegetables to a bowl; set aside. Keep pan ready for omelet (wipe clean if necessary).

Crack 4 large eggs into a medium bowl. Add 2 tbs whole milk, 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds).

Heat a 10–12 inch nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and swirl to coat the pan. Allow butter to foam but not brown.

Pour the beaten eggs into the pan and let sit undisturbed for 10–15 seconds until edges begin to set. With a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat for about 45–60 seconds until eggs are mostly set but still slightly glossy on top.

On one half of the omelet, layer the sautéed mushrooms and onions (about 3/4 of the vegetable mixture) and 2/3 of the warmed spiced pulled pork (approximately 1 1/3 cups). Sprinkle about half of the shredded cheese over the fillings.

Using the spatula, gently fold the empty half of the omelet over the filled half to create a half-moon. Let cook for another 30–60 seconds to allow cheese to melt and fillings to warm through. If needed, cover pan briefly (10–15 seconds) to help melt cheese without overcooking eggs.

Carefully slide the omelet onto a serving plate. If you prefer a well-cooked interior, cook a few seconds longer before serving.

Top the omelet with the remaining pulled pork (about 2/3 cup) spooned over the top, then sprinkle the diced Roma tomato and the remaining shredded cheese blend evenly over the omelet.

Garnish with chopped fresh cilantro and serve with hot sauce or salsa on the side if desired.

Serve immediately while hot.