Pork Chop Frittata

I love making Frittatas. It’s a great way to use up leftovers and eggs. The meat and vegetables in this recipe can be replaced with pretty much anything. I’ve used chicken, bacon, spinach, green beans and anything else that was in my fridge from that week’s dinners.

This week’s Frittata used a leftover pork chop with some Tex-Mex adders. This Frittata is excellent with salsa on the side.

Preheat oven to 400°F


· Pie pan

· Hatch Chile Olive oil (or regular)

· 1 cooked pork chop

· 1 can black beans

· 5 small peppers – orange, yellow, & red

· ½ cup of Pico de Gallo (onions, jalapenos, & tomatoes)

· 6 pastured eggs

· 1 cup milk

· 1 tsp smoked paprika

· Salt & Pepper


1. Use about ½ tablespoon of olive oil to coat the bottom and sides of your pie pan. I use a glass pie pan

2. Dice the pork chop and sprinkle into the bottom of your pan

3. Drain black beans and spread evenly in the pan

4. Dice small peppers and spread it and the Pico de Gallo over black beans

5. In a mixer, whisk together eggs, milk, paprika, salt & pepper

6. Pour the egg mixture into the pie pan

7. Bake Frittata for 1 hour


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