I usually cook lots of meals on Sunday afternoon so that I don't have to cook during the rest of the week. But, this week, as a way to pass the time, I've been cooking on a nightly basis. A couple nights ago, I cooked a small pork tenderlion in my pressure cooker and roasted some sweet potatoes in the oven. I fully intended for it to last us for 2 nights, but the tenderlion was too small to make enough for another meal (I hate it when that happens!). So, I used my culinary creativity to find a way to turn those leftovers into a yummy meal for tonight. The result. . . a pork and sweet potato frittata to die for! I should've taken pictures (It would make this post a lot more interesting), but it all went into my belly so quickly that I forgot to get out the camera.
Here's the recipe (or as close to one as I could come up with):
Pork and Sweet Potato Frittata
Leftover pork tenderlion, sliced (I had 4oz. )
Leftover roasted sweet potatoes (I had about 2 cups diced)
1 onion (sliced)
1 clove garlic (chopped)
4 eggs, beaten with a splash of milk
salt, pepper, cayenne pepper
I started with a well-seasoned cast iron skillet, but any skillet that is oven-proof will work.
Saute the onions until they are a little carmelized. Add the garlic and cook for a minute. Add in the sweet potatoes and pork to heat through. Beat the eggs, milk, and seasonings. Pour them into the pan over the meat and veggies. Let it cook on the stovetop until the sides are set. The top will still be runny. Put the skillet in a 375 degree oven until the eggs are set. I turned the broiler on for the last couple of minutes just to get some color on top. Cut it into wedges and serve. We had it with reduced balsamic vinegar (leftover from the other night) and steamed broccoli.
The process for making a frittata is the same no matter what ingredients you use. Try it with some of your leftovers sometime. It's delicious!
1 day ago