1 cup Smithfield Smoked Pork Picnic Shoulder, cooked, pulled
1 cup sweet potatoes, peeled, diced, roasted
2 tbsp garlic, peeled, minced
8 eggs
1/2 cup Asiago cheese, grated
2 tsp thyme, chopped
1 tsp salt
1/2 tsp black pepper
Sea salt, optional
Instructions
In a large skillet over medium heat, cook onions, pulled Smithfield Smoked Pork Picnic Shoulder, roasted sweet potatoes and garlic in 2 tablespoons butter for 5-8 minutes or until vegetables are tender.
In a bowl, whisk eggs, Asiago cheese, thyme, salt and pepper.
In an 8-inch omelet pan, melt 1/2 tablespoon butter over medium-high heat.
Add 1/2 cup egg mixture; as eggs set, gently push cooked eggs into center of pan, letting uncooked portion flow underneath.
When eggs are set, spoon 3/4 cup of pork filling on one side; fold other side over filling. Invert omelet onto a plate. Keep warm. Sprinkle with sea salt if desired.
In a large skillet over medium heat, cook onions, pulled Smithfield Smoked Pork Picnic Shoulder, roasted sweet potatoes and garlic in 2 tablespoons butter for 5-8 minutes or until vegetables are tender.
In a bowl, whisk eggs, Asiago cheese, thyme, salt and pepper.
In an 8-inch omelet pan, melt 1/2 tablespoon butter over medium-high heat.
Add 1/2 cup egg mixture; as eggs set, gently push cooked eggs into center of pan, letting uncooked portion flow underneath.
When eggs are set, spoon 3/4 cup of pork filling on one side; fold other side over filling. Invert omelet onto a plate. Keep warm. Sprinkle with sea salt if desired.
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