Vibrant Garden Vegetable Frittata with Seared Pork Steaks

Name: Vibrant Garden Vegetable Frittata with Seared Pork Steaks
Total time: 35 min
Yield: 2 people
Ingredients: 12 oz Pork Steaks; 4 large Eggs; 0.25 cup Milk; 1.5 cup Broccoli and Cauliflower; 1 cup Brussel Sprouts; 1 cup Stir Fry Vegies; 0.5 cup Peas; 2 tbsp Cooking Oil

Low Carb • Gluten-FreeHigh ProteinStovetop • Meal Prep FriendlyDinner

Medium

35min

645kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty, protein-packed meal featuring a fluffy vegetable-loaded frittata paired with juicy, pan-seared pork steaks.

Elevate your weeknight dinner with this Vibrant Garden Vegetable Frittata with Seared Pork Steaks. This recipe is the ultimate solution for using up a variety of fresh produce while it’s at its peak. The Vibrant Garden Vegetable Frittata with Seared Pork Steaks combines the protein-rich goodness of pork steaks with a colorful array of fiber-packed vegetables. We start by focusing on the star of the show: the frittata. By whisking together farm-fresh eggs and a splash of milk, we create a light, airy base that perfectly cradles the broccoli, cauliflower, and stir fry veggies. The addition of brussel sprouts and peas adds layers of texture and a natural sweetness that balances the savory notes of the seared meat. One of the best things about the Vibrant Garden Vegetable Frittata with Seared Pork Steaks is its versatility; the stir fry veggies provide a quick crunch, while the broccoli and cauliflower offer a satisfying heartiness. Searing the pork steaks in a hot skillet first allows for a delicious Maillard reaction, creating a golden-brown crust that locks in the juices. This meal is not only visually stunning but also incredibly balanced, making it a great option for those looking for a high-protein and low-carb dinner. Whether you are meal prepping for the week or looking for a comforting family meal, this Vibrant Garden Vegetable Frittata with Seared Pork Steaks hits all the right notes. Remember to slice your brussel sprouts thinly so they cook through at the same rate as the other greens. Enjoy the harmony of flavors in this garden-to-table inspired feast!

Ingredients

340 g Pork Steaks (2 medium steaks)
4 large Eggs
4 tbsp Milk
150 g Broccoli and Cauliflower (about 1.5 cups florets)
100 g Brussel Sprouts (about 1 cup halved)
100 g Stir Fry Vegies (about 1 cup)
75 g Peas (about 0.5 cup)
2 tbsp Cooking Oil

Instructions

1
Trim the pork steaks and season both sides with salt and pepper.
2
Cut the broccoli and cauliflower into small, bite-sized florets. Thinly slice the brussel sprouts.
3
In a bowl, whisk the eggs and milk together until well combined. Season with a pinch of salt.
4
Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Sear the pork steaks for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to rest.
5
Wipe the skillet clean and add the remaining cooking oil. Add the broccoli and cauliflower, brussel sprouts, and stir fry vegies. Sauté for 5-6 minutes until the vegetables are tender-crisp.
6
Stir in the peas and spread the vegetables evenly across the skillet.
7
Pour the egg mixture over the vegetables. Reduce heat to medium-low and cover the skillet with a lid or foil.
8
Cook for 6-8 minutes, or until the eggs are set in the center.
9
Slide the frittata onto a plate, cut into wedges, and serve alongside the seared pork steaks.

Chef's Tips

•For a deeper flavor, you can finish the frittata under a broiler for 1-2 minutes to brown the top.
•Resting the pork steaks for 5 minutes before serving ensures they stay juicy.
•If your stir-fry mix includes larger pieces, chop them down to match the size of the peas for an even texture.