Stir Fry Frittata

Turn your ordinary breakfast routine into an extraordinary bold adventure with our stir fry frittata recipe. And because you use pork rinds in the mix, you'll get a protein-packed, low carb start to your day.

Try our Keto friendly chewy granola made with Southern Recipe Small Batch pork rinds.

Ingredients: 1/2 cup Southern Recipe Small Batch Korean BBQ Pork Rinds, crushed

6 large eggs

1 1/2 cups leftover stir fry vegetables

2 Tbsp. olive oil

Salt to taste

Ground black pepper to taste


1. Whisk eggs in a medium bowl.

2. Add vegetables and pork rinds to the eggs. Mix well.

3. Season with salt and pepper. Mix to combine.

4. Heat oil in a medium non-stick skillet over medium heat.

5. Add egg mixture and cook until edges are set, approximately 2 minutes.

6. Using a spatula, agitate eggs by scraping the sides and bottom of the skillet. Let the mixture sit undisturbed until edges are set, about 1 minute.

7. Reduce heat to low and continue to cook, tilting the skillet and lifting edges up with a spatula.

8. Shake the skillet to loosen the frittata. Place a large plate over the skillet and invert frittata onto a large plate.

9. Slide frittata back into the skillet - top side to bottom; reduce heat to low. Cook until set, about 3 minutes.

10. Let the frittata cool in skillet 3 minutes, then invert onto a cutting board.

Season the frittata with salt and pepper. Cut into wedges to serve and garnish with Southern Recipe Small Batch Pork Rinds.