Curried Ground Pork and Broccoli Frittata {Whole 30}

This is yet another recipe that makes me feel as if I could keep this Whole30 up forever.  With the pork and curry powder, this frittata is so flavorful that you won’t even notice it doesn’t have cheese.  You also probably won’t notice just how many veggies go into it, but scroll down to the step-by-step pictures and you’ll see what I mean!  Next time I might even throw in a diced jalapeño to give it a little kick!  This dish can be served for breakfast lunch or dinner, and I imagine it would be good served hot or cold.  It goes wonderfully with roasted Brussels sprouts, and I would have added some baked sweet potato fries if I’d had the patience to wait for them to bake before eating my breakfast.  Avocado would be another wonderful addition, but alas, we ate my last ripe avocado last night and the bag I just bought from Costco are all hard as rocks.

On another note, if I could have a superpower, it would be to instantly ripen avocados with my touch…

Curried Ground Pork and Broccoli Frittata

Adapted from Nom Nom Paleo

Ingredients:

•  ½ large yellow onion, thinly sliced
• 1 pound of ground pork
• 4 cloves of garlic, minced
• 1.5 cups of shredded broccoli slaw
• 8 large eggs
• 1/3 cup coconut milk
• 1.5 tablespoon of curry powder
• 1 tablespoon coconut oil
• Sea salt
• Freshly ground black pepper

Directions:

1. Pre-heat oven to 350 degrees.  Heat the coconut oil over medium heat in an 8-10″ cast iron skillet and sautée onions with a dash of salt until softened.
2. Add ground pork and garlic and cook until meat is no longer pink.
3. While the pork and onions are cooking whisk eggs with the coconut milk, curry powder, salt and pepper.
4. Add the broccoli slaw to the pork and onions and stir in.  Sprinkle with salt and pepper.
5. Pour the egg mixture into the skillet and cook for about five minutes to allow the bottom to set.
6. Transfer to the over and cook for about 15 minutes.  Switch oven to broil and cook for an additional 5-10 minutes, until the edges are puffy and the center is set.
7. Allow to cool for 2-3 minutes and serve!

Serves 4

Johanna