*New Recipe* Johnna’s Pulled Pork Frittata

[ 0 ] December 14, 2017 |

The holiday season is in full blast and each year I feel less and less prepared for the season.  Between trying to finalize the menus, putting up decorations and the long list of office holiday parties, exhaustion is an understatement.  I tend to nosh on things that make New Year’s resolutions more attractive with each passing year.  This year, things will change!  I am claiming it… and making it happen in my kitchen.  Frittata’s came to mind when I was thinking of quick fixes to my breakfast/brunch entertaining needs.  Curly’s BBQ Sauceless Pulled Pork (*you can find in the refrigerated meat case in your local grocery store) came to mind when I started to think about the protein to make this dish complete.

Curly’s is my go-to meat for many dishes because it cuts out the middle-man aka “too much time in the kitchen”.  Last year I found myself spending more time in the kitchen than I wanted instead of fellowshipping with family.  This year I want the opposite to happen without sacrificing the flavor and quality of the food.  With Curly’s, the meat is already cooked in the flavors and portions that make it easy for me to toss it together with a few other ingredients and voila!  Breakfast/brunch (or dinner?) is ready.

This year, I created this Pulled Pork Frittata filled with cheese, green onions and Curly’s BBQ.  Easy-peasy and now I have time to mix and mingle with family over mimosa’s and egg nog instead of standing over a hot stove for most of the morning.  Pair with your favorite salsa or hot sauce and enjoy!

Johnna’s Pulled Pork Frittata

Johnna’s Pulled Pork Frittata

1 package Curly’s BBQ Sauceless Pulled Pork

4 tbsp. butter

1 yellow onion (diced)

1 cup fresh spinach (chopped)

10 eggs (whisked)

¼ cup heavy cream

½ cup shredded provolone cheese

¼ tsp.  Garlic Salt

Fresh Cracked Black Pepper (to taste)

Green onions (chopped, for garnish)

Preheat oven to 425° F.  Heat a large Dutch oven over medium-high heat, add 2 tbsp. of the butter and the onions.  Cook until softened, about 5-7 minutes, set aside.  In the same Dutch oven, add the remaining 2 tbsp. butter, Curly’s BBQ Sauceless Pulled Pork and spinach, cook for 2 minutes.  Add the onions back in the pan and combine all of the ingredients together.  In a mixing bowl, whisk the eggs, heavy cream, garlic salt, black pepper and provolone cheese together.  Add the mixture to the Dutch oven mixture and bake in the oven for 10 minutes.  Garnish with green onions and serve.

*Johnna’s tip:  Want a different flavor?  Substitute the spices with a taco seasoning packet, add some tomatoes, green bell peppers, shredded Mexican four cheese and serve topped with sour cream.  Ah-maze.

*Johnna’s tip, tip:  You can find more recipe ideas by watching videos made by Curly’s Kitchen and Chef Clara on RoadTripEats.com/videos.  The video series lays out step-by-step instructions on how to make recipe favorites with Curly’s.

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Category: baked, Brunch, holiday cooking, main dish, Recipes

About the Author ()

Johnna French is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. Johnna is currently airing on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host.

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