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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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November 04 2017

Curried Pork Frittata

By Worker Bee
9 Comments

PrimalThis 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

Ingredients

frittata ingredients

  • 1 pound ground pork (450 g)
  • 2 teaspoons curry powder, divided (10 ml)
  • 6 eggs
  • 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

Instructions

Primal

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.

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9 thoughts on “Curried Pork Frittata”

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  1. Looks delicious! No need to dirty two skillets, though. Just use an oven-safe skillet to cook the pork, dump the blended egg mixture over the top, give it a stir, and pop the whole thing in the oven. It’ll cook faster and there’s less clean-up.

  2. I love the idea of using curry flavors in a frittata. It’s a great way to make the recipe a bit different, rather than just a regular frittata.

  3. This is delicious. I added some mushrooms. It will become a weekly dish for us.