I was inspired to make a frittata a tonight after seeing the yummy ones posted on Balanced Bites. Plus, I woke up later than usual tonight, so I needed a dish that I could throw on the table pretty quickly.
For dinner, I like to make really meat-heavy frittatas – kinda like Cha Trung Hap, the steamed egg and pork meatloaf thingy you get when you order rice plate at some Vietnamese places. (Come to think of it, 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 frittata 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!
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- Kosher salt
- 1 pound of ground pork
- 6 large eggs
- ¼ cup coconut milk
- 1 tablespoon of curry powder
- Freshly ground black pepper
- ¼ cup roughly chopped Italian parsley
- 4 cloves of garlic, minced
- 1 cup of shredded broccoli slaw
- ½ cup of shredded carrots
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 frittatas that slice up thick), 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 ‘cause the filling will be seasoned as well.
Then I added the broccoli slaw and carrots to the pork and onions and sprinkled 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 skillet 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. But 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 if you’re planning to serve the frittata whole.
I served the slices with some nuked frozen veggies (which we deemed not photo-worthy) and we dug in.