Breakfast pork scramble

Breakfast pork scramble


1 person made this

About this recipe: This is a healthy dish for breakfast. It can be used as a filling for an omelette or just add scrambled eggs to it for breakfast. Use only the needed portion and save the rest for up to a week in the refrigerator. Easy to prepare.

Emelita Rizal, Philippines

Serves: 4 

  • 3 tbsp olive oil, divided
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1/2 kg lean minced pork
  • salt and pepper to taste
  • 1 small box (42.5g) raisins
  • 125g peas and carrots, frozen
  • 1 medium potato, diced
  • 1/2 medium red capsicum, diced

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Saute onion and garlic in olive oil. Set aside.
  2. In the same frying pan, brown pork until pink is gone. Add salt and pepper to taste. Add the cooked onion and garlic, raisins and carrots and peas. Mix and simmer 10 minutes.
  3. Meanwhile, in another frying pan, fry potatoes until golden. When done, add to simmering mixture.
  4. Add red capsicum. Mix and simmer 2 minutes. Cool and save it for breakfast.
  5. If an omelet is desired, beat two eggs and pour into a hot pan. Fill with 1/2 cup (about 1/4) of the pork mixture and cook until set.
  6. For a scramble, beat 3 eggs and pour into a hot pan. Scramble until almost set. Add 1/2 cup pork mixture and mix until warmed through. Serve with any breakfast delights - toast, rice, etc.

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