Wake up and smell the… BBQ. This Pulled and Sliced Pork omelette filled with pepper jack cheese and our Signature BBQ sauce just might become your new favorite way to start the day.
You will need:
- 2 tbsp extra virgin olive oil
- 1 cup Sonny’s BBQ leftovers (Meagan recommends: Pulled Pork)
- 1 cup yellow onion, diced
- 1/4 cup Sonny’s BBQ sauce
- 1/2 tsp kosher salt, divided
- 4 large eggs
- 1/2 tsp black pepper, divided
- 1/2 cup shredded Cheddar or Pepper jack cheese
- 2 tbsp butter, divided
- Salt and Pepper to taste
- Black Pepper for garnish
From the kitchen of: Meagan Eddy, the Jacksonville foodie behind @proseccoandpineapple.
Directions:
- Heat olive oil in large skillet over MED-HIGH heat. Add onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in BBQ.
- Transfer meat mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy.
- Add 1 tbsp of butter to skillet and heat over MED to MED-LOW. Add half of beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top.
- Add half of meat mixture to one side of the omelet, then sprinkle with 1/4 cup cheese. Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling.
- Carefully place omelette onto plate to serve. Repeat steps 3 and 4 with remaining butter, egg mixture, meat mixture and cheese. Serve garnished with additional BBQ sauce and extra black pepper if desired.
