Pork Loin, Snow Peas and Cherry Tomato Frittata

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Last week Jackie and I were on vacation... but the Frittata never stops!!!

You may remember a few days ago I cooked on a Big Green Egg for the first time at the home of Egg-Master Chris of the Nibble Me This Blog.  We made a meal of Pork Loin and colorful grilled vegetables.

I even showed off a bit by adding grilled Pineapple as garnish.

What a GREAT breakfast these leftovers made.  Cooking side by side, my Egg Guru made a plate of French Toast while I used up the leftovers for my specialty.

The Bark on the loin served as seasoning (we had mad up an Island Jerk spice).  The tomatoes added sweetness and the Snow Peas were still crunchy for texture.  I even popped in some of the pineapple for extra exotic island tastes.

Of course, you remember everything I have said about Fritattas (think Italian Open faced Omelette).  In this case, a basic Italian Omelette, the Fritatta!  I have done a couple of posts on making a Fritatta... A basic, sort of Fritatta 101, and a Tomato Fritata (see the photo).  They are basically the same and I worked hard on the details so that indeed, "Anyone can cook" these if they read over those blog posts.  The Fritatta really is the easiest of all the omelette recipes to make.  No vigorous shaking (the French), no Folding (This might be an American invention, certainly popularized in American cuisine).

Well, making a Firtatta has become a way of life for me.  Aside from the two blog posts mentioned above, I stopped even looking at a recipe *they are simple, eggs, a little cream, butter for the pan and whatever extra you want to use).  The technique is important, so do take a look at the Fritatta 101 post to see what I am talking about.  I stopped asking permission to change the recipe long ago.  Mostly I make fritattas from whatever I had for dinner last night.  Fish, beef, pork, vegetables, cheese, salami... Everything but soup.

So, here's my series... Once a week for a year I am going to give you permission to try something yourself... The Whatever I had for dinner last night Fritatta!

So, what I had for dinner last night was a grilled pork and vegetable meal.

Pork Loin, Snow Peas and Cherry Tomato Fritatta,

Here's What I Did...

4 Eggs
1 TBS Heavy Cream
1 Cup Leftover Pork Loin, Cherry Toamatoes, Sugar Snap Peas and Pineapple

1. Dice up the Pork... There is plenty for two Fritattas).
2. Preheat the oven to Broil setting
3. In a Non Stick oven safe saute Pan, over medium high heat melt a TBS of Butter
4. Whisk together 4 Eggs and a TBS of Heavy Cream (sure,milk will work)
5. Add the Pork, Peas and Tomatoes... with some pineapple to the butter and saute to heat
6. Add the eggs gently over the pork and vegetables
7. heat for 4 minutes on the stove top, until the eggs around the edge are set but the center is still jiggly wet.
8. Move the pan to the oven and broil for 2 minutes.  Check to see if the top is set and is just starting to brown.
9. Repeat if needed
10. Flip the fritatta onto a preheated plate.  This may take practice, but by the time you do a couple of weeks' worth you will have it down perfect, place a plate upside down over the saute pan, hold the bottom of the plate (now n top) solidly with the palm of your hand and holding the handle of the pan, quickly and smoothly, FLIP
11. Serve HOT and ENJOY!  Serves two.

Now, what's your idea for a
Whatever I had for dinner last night Fritatta!!!

here's my list ... SO FAR!

Fritatta #1...

 I had a rare plate of take out food, Sweet and Sour Chicken from my local Asian take out place.

Turned into a FANTASTIC Sweet and Sour Chicken Fritatta!

Fritatta #2...

I Really spiced things up with another grilling gem when I cooked up a GRILLED Curry Chicken Fritatta, balanced heat and sweet with a side of some seasonal Pineapple!

Fritatta #3

This time I actually made a CLASSIC TRUE Italian recipe with leftover potatoes and onions to create a Fried Potato, Onion and Blue Cheese  Fritatta.  Some grapes and tomato slices really made for a wonderful breakfast!

Fritatta #4

A dinner of Meatloaf and Mashed Potatoes turns into yet another delicious loaded up specialty breakfast....  The MEATLOAF FRITATTA is made with an Italian meatloaf recipe, loaded with Sofrito vegetables.  I even made up some mashed potato cakes also from the leftovers!

Fritatta #5

An indulgent dinner of a grilled steak turns into a classic BEST use of leftovers, Steak and Eggs, turns into a delicious Steak and Eggs Fritatta!  Add some tomato slices for color and sweetness and you have a "new" Classic Steak and Egg dish!

Fritatta #6

Last night we had a CAJUN NIGHT of a big pot of Beer Pineapple CAJUN New Orleans Style Jambalaya and it was FANTASTIC!

And all those spicy sweet Cajun ingredients made one heck of a wonderful Fritatta!

Fritatta #7

Last night was a rare night of take out Chinese food.  I saved a bit of Sesame Chicken to make my Fritatta.

Deliciously seasoned with Asian spices and sauces, this was one of my favorites!