This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk (or whole cream), ground pork, curry powder, and fresh arugula. The texture is light and airy and the flavor is rich and buttery.
An egg is a superfood that makes it easy to eat healthily. Eggs are widely available, easy to cook, and can provide a quick and simple meal any time of day. Inside that shell is healthy fat, protein, vitamins and minerals. What is there not to love?
Although slightly more time-consuming to cook than a fried or scrambled egg, this frittata is worth the effort. And really, the effort is minimal. The batter quickly comes together in a blender and is poured over cooked ground pork. Bake it, and throw arugula on top. Serve warm or at room temperature. Either way, it’s delicious.
Servings: 4 to 6
Time in the Kitchen: 20 minutes, plus 35 minutes to bake
1 pound ground pork (450 g)
2 teaspoons curry powder, divided (10 ml)
6 tablespoons butter, melted and cooled to room temp (85 g)
3/4 cup coconut milk (or whole cream) (180 ml)
½ teaspoon salt (2.5 ml)
2 large handfuls arugula
Preheat oven to 400° F/204º C
Butter a 10” or 12” (25 cm to 30 cm) round baking dish or skillet.
In a separate skillet over medium high heat, cook the pork until lightly browned. While the pork cooks, season it with 1 teaspoon curry powder and salt to taste.
In the blender, blend together eggs, butter, coconut milk, 1 teaspoon curry powder and salt until frothy.
Spread the ground pork evenly across the bottom of the baking dish. Pour the batter on top.
Bake 30 to 35 minutes until the middle is set and the top is golden brown and puffy.
Once out of the oven, scatter arugula on top. The arugula can be plain, or lightly dressed in olive oil and lemon.