Curry Ground Pork and Broccoli Slaw Frittata

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I was inspired to make a frittata a tonight after seeing the yummy ones posted on The Paleo Table , Balanced Bites, and Everyday Paleo blogs. Plus, I happened to wake up late tonight so I needed a dish that I could throw on the table pretty quickly.

I like to make really meat-heavy frittatas at dinnertime. Kind of like Cha Trung Hap, the steamed egg and pork meatloaf thingy you get on a Vietnamese rice plate. I bet I could make a Paleo version with kelp noodles

I decided to make a curry flavored frittata with ground pork and broccoli slaw since I had those ingredients readily available. I followed the same guidelines that I posted previously with some slight modifications that I’ll detail below. There’s no hard and fast rule for how to make frittatas so feel free to experiment!  

Here’s what I assembled to serve 4 people:

  •  ½ onion, thinly sliced
  • 1 pound of ground pork
  • 4 cloves of garlic, minced
  • 1 cup of shredded broccoli slaw
  • 6 large eggs
  • ½ cup of shredded carrots
  • ¼ cup coconut milk
  • 1 tablespoon of curry powder
  • ¼ cup roughly chopped Italian parsley
  • 1 tablespoon coconut oil
  • Kosher salt
  • Freshly ground black pepper

Here’s what I did:

I assembled all the ingredients…

… heated up the coconut oil on medium heat in an 8-inch cast iron skillet (you can use a slightly larger skillet but I like thick slices of frittata), and sautéed my onions with a dash of salt until they were softened.

I added the ground pork and garlic…

and stir fried until the meat was no longer pink.

While the pork and onions were cooking, I whisked my eggs with the coconut milk, curry powder, salt, pepper, and parsley.

I don’t have an exact measurement for the salt and pepper. Just don’t be too heavy-handed since the filling will be seasoned as well.

Then I added the broccoli slaw and carrots to the pork and onions and seasoned everything with salt and pepper.

I poured on the egg mixture and cooked the frittata for ~5 minutes to set the bottom.

I tried to cover the frittata but the pan was filled to the brim.

I put my frittata in my preheated toaster oven set on broil. I would’ve put it in at a lower temperature (350 F) but I didn’t have 20-30 minutes to spare. Around ten minutes later, the edges were browned and puffy. When I touched the center it was a little gushy and when I cut it in half, it was still kinda liquid-y. Darn it! 

So I popped the frittata back under the broiler for another few minutes to firm up the middle. The split down the middle helps speed up the cooking — it’s just not as pretty is you’re serving the frittata whole.

I served the slices with some nuked frozen veggies (which Fitbomb deemed not photo-worthy) and we dug in.


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