• 1/4 cup butter, divided,
  • 1 cup yellow onion, peeled, diced,
  • 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,
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Sweet Potato Pork Omelet

MAIN DISH

Sweet Potato Pork Omelet

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.
  • Repeat for remaining omelets.