Ingredients:

  • 2 cups cooked carnitas (about 450g, shredded)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon chili powder (2g)
  • Salt and pepper to taste
  • 8 large eggs (about 480g)
  • 1/4 cup milk (60ml)
  • 1/2 cup diced bell peppers (75g)
  • 1/4 cup diced onions (40g)
  • 1/4 cup shredded cheese (60g, optional)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add shredded carnitas and sprinkle with cumin, chili powder, salt, and pepper. Sauté until heated through and slightly crispy, about 5-7 minutes.
  3. In a mixing bowl, whisk together eggs and milk until well combined.
  4. In the same skillet, add diced onions and bell peppers. Sauté until softened, about 3-4 minutes.
  5. Reduce heat to low, pour in the egg mixture, and let it sit for a few seconds. Gently stir with a spatula, folding the eggs until just set, about 3-5 minutes.
  6. Add the carnitas back to the pan and fold into the eggs until well incorporated.
  7. Divide the scramble among plates. Garnish with fresh cilantro and serve with lime wedges.