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Carnitas Frittata

An easy-to-make breakfast from the Whole Smiths that reheats perfectly. Great for mornings on the go!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Paleo / Gluten-Free / Grain-Free
Servings: 4 -6
Author: The Whole Smiths


  • 10 eggs
  • 1 tsp. avocado or olive oil
  • 3/4 pound carnitas
  • 3 green onions sliced thin
  • 1 red pepper diced
  • 2 cloves garlic minced
  • 1/2 C. diced tomatoes
  • 1/3 C. chopped cilantro
  • 1 jalapeno sliced
  • 1 avocado
  • 1 Tbsp. chopped cilantro
  • 2 tsp. salsa
  • Salt to taste


  • Preheat oven to 375*
  • In a large bowl whisk eggs until well beaten, set aside
  • Heat a large cast iron skillet to medium heat
  • Once hot, add 1 tsp. of oil to pan
  • When oil is hot, add  carnitas to the pan
  • Use a spatula to break apart carnitas as they cook
  • Once heated through, remove carnitas from pan and set aside
  • Add additional oil to the pan if needed and add green onions and red peppers
  • Cook until tender
  • Add garlic to pan and cook for an additional minute
  • Remove green onions, red pepper, garlic mix from pan and add to beaten eggs
  • Add in diced tomatoes and chopped cilantro to eggs
  • Spray cast iron skillet with additional oil to ensure frittata doesn’t stick
  • Add carnitas back into skillet and spread into an even layer
  • Pour egg and vegetable mix over top of carnitas into pan
  • Continue to cook frittata in skillet for roughly two minutes
  • Transfer skillet to preheated oven and continue to cook for 10-15* minutes until frittata is set
  • Meanwhile mash avocado and cilantro together to make guacamole
  • Once mashed, add salsa and stir to combine
  • Salt to taste
  • Once frittata is set serve with sliced jalapeños, guacamole and additional Fire Roasted Red Salsa
  • *Baking times will vary slightly depending on size of pan used