Hearty Garden Veggie and Pork Steak Frittata

Name: Hearty Garden Veggie and Pork Steak Frittata
Total time: 30 min
Yield: 2 people
Ingredients: 6 count Eggs; 0.5 cup Milk; 10.5 oz Pork Steaks; 1 cup Broccoli and Cauliflower; 0.5 cup Brussel Sprouts; 1 cup Stir Fry Vegies; 0.5 cup Peas; 1 tbsp Cooking Oil

Low CarbHigh ProteinStovetop • BakingBreakfast • Brunch • DinnerComfort Food

Medium

30min

540kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A protein-rich, oven-finished frittata packed with seared pork steaks and a colorful medley of garden-fresh vegetables.

The Hearty Garden Veggie and Pork Steak Frittata is the quintessential dish for those looking to combine convenience with high-quality nutrition. This Hearty Garden Veggie and Pork Steak Frittata is built around the fundamental kitchen staples of eggs and milk, which create a luxurious, custard-like texture that serves as the perfect canvas for your garden-fresh produce. By incorporating the high-perishability items from your fridge, such as pork steaks, broccoli and cauliflower, and brussel sprouts, you are not only creating a delicious meal but also practicing sustainable cooking by reducing food waste. The beauty of the Hearty Garden Veggie and Pork Steak Frittata lies in the layering of flavors. Searing the pork steaks in a hot skillet first allows the natural sugars to caramelize, providing a deep, savory base. When you toss in the stir fry vegies and peas, they pick up those wonderful pan drippings, ensuring every bite is seasoned to perfection. The milk added to the eggs provides a creamy richness that balances the earthy tones of the brussel sprouts. To take this dish to the next level, ensure your skillet is oven-safe; finishing the frittata under the broiler or in the oven gives it that signature golden-brown top and a light, airy rise. Whether you are prepping for a busy week ahead or hosting a relaxed Sunday brunch, this recipe delivers a satisfying, high-protein punch that keeps you fueled. Remember to season generously with salt and black pepper to make the flavors of the fresh vegetables truly pop. Enjoy the process of clearing out your fridge and turning simple ingredients into an extraordinary meal.

Ingredients

6 count Eggs
120 ml Milk
300 g Pork Steaks (about 2 medium steaks)
1 cup Broccoli and Cauliflower
0.5 cup Brussel Sprouts (about 4-5 sprouts, halved)
1 cup Stir Fry Vegies
0.5 cup Peas
1 tbsp Cooking Oil

Instructions

1
Preheat your oven to 200°C (400°F).
2
Dice the pork steaks into 2cm bite-sized cubes and season with salt and black pepper.
3
Heat the cooking oil in a large ovenproof skillet over medium-high heat. Add the pork steaks and sear until browned on all sides, about 5 minutes.
4
Add the broccoli and cauliflower, brussel sprouts, and stir fry vegies to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.
5
Stir in the peas and distribute the meat and vegetables evenly across the bottom of the pan.
6
In a bowl, whisk together the eggs and milk with a pinch of salt and black pepper.
7
Pour the egg mixture into the skillet, ensuring it covers all the ingredients evenly. Let it cook on the stovetop for 2 minutes without stirring to allow the edges to set.
8
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the top is lightly golden.
9
Remove from the oven, let it rest for a few minutes, then slice into wedges and serve.

Chef's Tips

•To ensure the broccoli and cauliflower are perfectly tender, you can steam them for 2 minutes before adding them to the skillet.
•If you have any hard cheese in the pantry, grating a little over the top before baking adds a lovely salty crust.
•Make sure your skillet is truly oven-safe; if not, you can transfer the sautéed ingredients to a greased baking dish before adding the egg mixture.