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Fresh pork roast scrambled eggs for Full GAPS on a cream plate

Fresh Pork Roast Scrambled Eggs for Full GAPS

A one-serving Full GAPS scramble with leftover homemade fresh pork roast, red bell pepper, onions, and three eggs.
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Servings: 1 serving
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1-2 tbsp butter or source-appropriate GAPS cooking fat
  • 2 tbsp red bell pepper diced
  • 1 green onion thinly sliced
  • 1 tbsp white onion diced
  • 6 oz leftover homemade fresh pork roast diced; unprocessed pork leg
  • 3 eggs

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Medium glass mixing bowl
  • Fork or whisk
  • Flexible silicone spatula
  • Cutting board and knife

Method
 

  1. Heat 1-2 tablespoons butter or the chosen GAPS cooking fat in the Le Creuset Artichaut skillet over medium heat until bubbling.
  2. Add the diced red bell pepper, sliced green onion, and diced white onion. Sauté for about 10 minutes, stirring frequently so the green onion does not burn.
    Red pepper and onions softening in the exact Artichaut skillet
  3. Add the diced leftover homemade fresh pork roast. Stir and cook for about 3 minutes, until the pork is hot through.
    Fresh pork roast warming with peppers and onions in the Artichaut skillet
  4. Whisk the 3 eggs, pour them into the skillet, and leave them undisturbed for about 30 seconds.
  5. Scrape and stir frequently until the eggs are set but still moist. Transfer immediately to prevent browning.

Notes

Full GAPS.
Use unprocessed homemade fresh pork-leg roast, not cured, smoked, deli, or commercial ham.
Preserve the source range of 1-2 tablespoons cooking fat.
Yield: 1 serving.

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