Preheat your oven or toaster oven to broil. Heat 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. Sauté the onions with a dash of salt until softened.
Add the ground pork and garlic into the pan, breaking up the meat with a wooden spoon. Cook until the meat is no longer pink.
While the pork and onions are cooking, whisk your eggs, coconut milk, curry powder, salt, pepper, and parsley in a bowl together.
Once the meat is cooked, add in the broccoli slaw and carrots to the pan and season everything with salt and pepper. Mix well.
Pour in the egg mixture into the pan once the slaw and carrots have softened. Cook everything in the pan for ~5 minutes to set the bottom.
Put the frittata in your toaster oven for 12-15 minutes. It's done when the edges are browned and puffy, and when you touch the center and it springs back. You can even cut into it to check. If the insides are still a bit gushy, put it back in the toaster oven for a few more minutes.