Pork Carnitas Frittata
Elevate your breakfast or brunch game with this savory Pork Carnitas Frittata, a fusion of hearty Mexican flavors and classic comfort. Made with tender, seasoned pork carnitas, fluffy eggs, and a creamy blend of Monterey Jack and sharp cheddar cheeses, this dish is bursting with boldness in every bite. Aromatic spices like cumin and garlic powder, alongside sautéed onion and optional jalapeño, add depth and a touch of heat, while a golden-baked finish ensures a perfectly fluffy texture. Quick and easy to prepare, this oven-baked frittata is ready in just 40 minutes and is perfect for feeding a crowd or meal-prepping for the week. Garnish with fresh cilantro for a vibrant finish and serve warm for a protein-packed meal that’s as versatile as it is delicious. Perfect for keywords: "Pork Carnitas Frittata recipe," "easy breakfast ideas," and "Mexican-inspired brunch."
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Recipe Information
Ingredients
- 1.5 cups cooked pork carnitas
- 8 large eggs
- 0.25 cups heavy cream
- 1 cups shredded Monterey Jack cheese
- 0.5 cups shredded sharp cheddar cheese
- 1 jalapeño, finely diced (optional)
- 0.5 cups cooked onion, diced
- 0.5 teaspoons garlic powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 1 tablespoons olive oil
- 0.25 cups fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, ground cumin, kosher salt, and black pepper. Set aside.
Heat a 10-inch oven-safe skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced cooked onion and jalapeño (if using). Sauté for 2-3 minutes until softened.
Add the cooked pork carnitas to the skillet and stir everything together. Cook for another 2 minutes, ensuring the pork is evenly heated.
Reduce the heat to low and pour the egg mixture over the pork and vegetables in the skillet.
Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
Cook on the stovetop for 2-3 minutes, just until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are fully set and the top is golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Sprinkle with fresh cilantro (if using), slice into wedges, and serve warm!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1958 mg | 653% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1584 mg | 122% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
