Curried Ground Pork and Broccoli Slaw Frittata for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Curried Ground Pork and Broccoli Slaw Frittata for the week sits in the Breakfast section of Regbie. The card serves 4 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- Diamond Crystal kosher salt
- 1 pound ground pork
- 4 garlic cloves, minced
- 6 large eggs
- ¼ cup coconut milk
- 1 tablespoon curry powder
- Freshly ground black pepper
- ¼ cup chopped Italian parsley
- 1 cup broccoli slaw
- ½ cup shredded carrots
Method
Warm your oven or toaster oven to broil. Warm up the coconut oil on a medium burner in an 8-inch cast iron skillet. You can use a slightly larger skillet, but the cook like frittatas that slice up thick. Sauté the onions with a dash of salt until softened.
Tip in the ground pork and garlic into the pan, breaking up the meat with a wooden spoon. Leave 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. Stir well.
Tip in the egg mixture into the pan once the slaw and carrots have softened. Leave 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.
