What you’ll need:

2 cups cooked pearled grain sorghum
1 lb. bulk ground pork, seasoned & browned
1 tablespoon extra virgin olive oil
4 green onions, thinly sliced
1/2 cup diced red bell peppers
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 extra-large eggs
1/4 cup half and half
1/3 cup Parmesan cheese, shredded
1/2 cup Gruyere cheese, shredded

DIRECTIONS:

1. Preheat oven to 350 degrees. Heat a 10-inch ovenproof, non-stick skillet (I prefer well seasoned cast iron ) over medium heat. Add olive oil, onion and red bell pepper; cook, stirring often for about 3-4 minutes until softened. Add cooked pork and sorghum; heat through. Meanwhile, in a large bowl, beat eggs and half and half together. Add parsley, Parmesan, salt and pepper and whisk to combine. Pour the egg mixture over the sorghum mixture and cook for 2 minutes without stirring until the edges begin to set.
2. Transfer the pan to the oven and bake the frittata for 15-20 minutes, until puffed, but barely set in the middle. Sprinkle the Gruyere on the top and bake for another 3-5 minutes until the cheese is just melted. Remove from the oven and let set for 5 minutes. Cut into 6-8 wedges and serve hot.

For this recipe and more, visit SimplySorghum.com