Ed and Ginny Roach of Fire Down Below have come up with this easy frittata using chopped leftover pulled pork, hot sausage and bacon for a quick meal. It is made to serve eight people, but once you sink your teeth into this spicy and gooey cheese frittata, they’re sure you will wish you had doubled the recipe!
YIELD: 6–8 SERVINGS • COOK TIME: 55 MINUTES
1 red pepper or ½ cup (116 g) chopped jarred pepper
½ lb (227 g) hot sausage, casings removed
4 slices bacon, chopped
½ cup (120 g) chopped shallots
3 cloves garlic, minced
½ lb (227 g) leftover pulled pork (here), chopped
½ cup (55 g) chopped, drained, oil-packed sun-dried tomatoes
3 tbsp (11 g) chopped fresh parsley, divided
5 large eggs
3 large egg yolks
1 cup (236 ml) whipping cream
1 cup (236 ml) half-and-half
2 cups (241 g) shredded Queso Chihuahua Rallado cheese, or your favorite cheese, divided
1 tsp salt
Configure the grill for two-zone cooking, and preheat the grill to 350°F (177°C).
Place the red pepper on the grill over direct heat. Cook the pepper, turning it as the skin blackens and chars, about 3 to 4 minutes each side. When the pepper is blackened on all sides, place it in a brown paper bag, close and let sit for 10 minutes. Remove the pepper from the bag. Using a small, sharp knife, carefully scrape away the charred skin. Cut the pepper in half and remove the seeds and membrane. Chop into small pieces.
Butter an 11-inch (28-cm) cast-iron skillet and add the sausage and bacon. Place the pan over direct heat and sauté the sausage and bacon until the sausage is brown and the bacon is crisp, breaking the sausage into small pieces, about 15 minutes. Add the shallots and garlic and sauté for 3 minutes. Add the pulled pork, roasted red pepper, sun-dried tomatoes and 2 tablespoons (7 g) of parsley. Stir for 1 minute and place on indirect heat, away from the coals.
Whisk the eggs, egg yolks, whipping cream, half-and-half, 1½ cups (181 g) of the cheese and salt in a large mixing bowl. Pour the egg mixture over the bacon and sausage mixture in the skillet. Sprinkle the remaining ½ cup (60 g) of cheese and 1 tablespoon (4 g) of parsley over the top. Cook over indirect heat until the top of the frittata is golden brown, about 35 to 40 minutes. Rotate the pan after 15 to 20 minutes to help ensure even cooking. Enjoy!