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Pork Chile Verde Omelette

A favorite savory breakfast chile verde omelette, loaded with simmered pork in a green sauce and topped with fresh bright flavors. The best part, is the pulled pork is leftovers, making this resturant style recipe a breeze to make!
Course Breakfast, brunch
Cuisine American, Fusion
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 426kcal


  • Anolon Non-Stick Pan, 8.5"


For the Omelette

  • 6 Eggs divided
  • 2 tbsp butter divided
  • Salt and pepper
  • 1 tsp Girl Carnivore Over Easy
  • ½ cup Pork chile verde reheated
  • ½ cup Green chile verde sauce warmed

For Garnish

  • Peppers
  • Charred corn
  • Scallions
  • Cotija or queso fresco
  • Jalapeno
  • Avocado
  • tomatoes


Prep the plate

  • Prep two oven safe plates with green chile verde sauce spooned into the venter.
  • Place the plates a preheated oven on its lowest temperature, around 180 to keep the plate warm. Only do this the moment before you are about to make the omellete.

Prep the Eggs

  • Vigorously whisk 3 eggs in a bowl with a splash of water.
  • Preheat pan over medium heat

Make the Pork Chile Verde Omlette

  • Add 1 tbsp butter to the pan and swirl to coat.
  • Add eggs once butter has stopped foaming.
  • Gently push eggs inwards working on points around the pan to evenly move
  • Rotate the pan to slide the eggs back over until the eggs have set
  • While the center is still under done, as it will continue to cook when you fold, season with a pinch of salt and pepper along with Girl Carnivore Over Easy blend.
  • Spoon half of the pork chiles verde down the center, or over one half, depending on your fold techeqnique
  • Using the pan as leverage, and your spatula, fold one third of the omelette over the pork.
  • Shimmy the pan, and the unfolded side of the omelette to the edge of the pan.
  • Place the pan back in the oven while you repeat making the next omelet with the remaining eggs, butter, pork and sauce.

Fold the Chiles Verde Omelette onto the pan

  • Carefully remove the warmed plate from the oven.
  • Flip the omelette out gently, using your spatula, allowing the omelette to roll onto itself, creating that perfect shape.


  • With the pork chile omlette plated over the extra green sauce, garnish with your favorite desired toppings..
  • Choose from a medly of charred corn kernels, sliced jalapenos, sliced mini sweet peppers, avocado, crema, cotija or queso fresco, cilantro and sliced tomatoes. Sprinkle a little extra Girl Carnivore Over Easy blend on top.
  • Serve hot.


This recipe stands well on its own, and fills you up, but pairs with hashbrowns or diced potatoes, black beans, or even refried beans if you like. 
Add some extra heat by serving with green and red hot sauce. 
Leftovers? Reheating eggs is never good. Try to store any leftover pork in it's own container without egg, in an airtight container in the fridge up to 3 days. Make fresh eggs when ready to enjoy. 
Not into fancy omelets? This works well as a scramble too! 


Serving: 1g | Calories: 426kcal | Carbohydrates: 17g | Protein: 25g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 547mg | Sodium: 1161mg | Potassium: 192mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1554IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg