Bedrock Eats and Sweets makes pork enchilada omelet

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A new restaurant is open in Downtown Memphis, and foodies are loving it.

Brandi Marter is the owner of Bedrock Eats and Sweets.

She is taking something we love here in Memphis, barbecue, and doing something really special with it.


Pork Enchilada Omelet

  • 2 eggs
  • pinch salt
  • 1 tbsp olive oil
  • 5oz smoked pulled pork
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 avocado, sliced
  • 1/3 c shredded cheese
  • 1/4 c enchilada sauce (recipe below, or store bought)
  • 1/4 c caramelized onions (onions cooked over low heat in olive oil for 20 min or until caramel colored)


  1. Whisk eggs together with salt
  2. Warm an 8" skillet over medium heat
  3. Add olive oil
  4. Add eggs
  5. Cover skillet with lid (check every minute until cooked through, then flip)
  6. Warm pulled pork in another skillet with caramelized onions
  7. Add pork mixture to one side of the omelet base
  8. Fold over and move to plate
  9. Top with cheese and sliced avocado
  10. Using a squeeze bottle drizzle enchilada sauce


Enchilada Sauce:

  • 1/4 c olive oil
  • 1 tbsp coconut flour
  • 3 1/2 c tomato sauce
  • 3 tbsp chili powder
  • 1 1/2 tsp oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder



Bedrock Eats and Sweets alone


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