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The Hood Magazine

Pulled Pork Scramble

02/24/2015 04:11PM ● By Hood Magazine

Photo courtesy of Pork Be Inspired

Ingredients

  • 6 oz cooked pulled pork
  • 6 large eggs
  • Salt and pepper
  • 1 tbsp olive oil
  • 1/2 small red bell pepper cored and cut into 1/4-in dice
  • 1/2 small green bell pepper cored and cut into 1/4-in dice
  • 1/2 small onion, cut into 1/4-in dice
  • 1/4 c cheddar cheese, or monterey jack, or mozzarella, shredded, divided

Directions

In a large bowl, lightly beat the eggs. Season with salt and pepper and set aside. 

In a large skillet over medium heat, warm the oil. Add the pork and stir occasionally until hot, about 1 minute. Transfer to a plate or bowl, cover loosely to keep warm, and set aside.

Return the skillet to medium heat, add the bell peppers, and cook, stirring occasionally, for 1 minute. Add the onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the eggs and cook, stirring occasionally, until the eggs are softly set, about 2 minutes. Stir in about half of the pork. Cook, stirring occasionally, until the eggs are set, about 1 minute. 

Scatter the cheese and the remaining pork on top and serve.

Makes 4 servings