I’ve been wanting to share this recipe for about a week now (seriously where does the time go?!) but I was having problems with the software I use for my photos so I had to wait until that was all sorted. Luckily it looks like it’s been fixed now, which means I get to share this with you… YAAAYYYY!!!
Before I tell you about this recipe though I wanted to share something really cute that Joe said to me last night (and sorry if you’re reading this love but I just HAD to share!). So last night we were supposed to go down to the supermarket to pick up a few things and Joe needed some shaving cream, but I wasn’t feeling the best and just wanted to eat and relax after dinner so I suggested for him to use some of my coconut oil to shave. He isn’t a fan of the smell of coconut oil but I convinced him to give it a go. Well turns out he liked it and was happy with how it worked and the cute part… after he was done he came to me and said something along the lines of “there’s so many strange looking ingredients in my regular shaving cream.” Seriously I thought that was so cute and so observant of him :). This morning I asked him if he wanted me to go get him some shaving cream today and he said no I’m happy to use the coconut oil. GO JOE!!!
Heheh ok moving onto the recipe. So the inspiration behind this recipe comes from ‘Beyond Bacon’. I used one of my favourite recipes from the book to come up with this one but I wasn’t 100% sure that I was allowed to share it here. Reason being because recently there has been some issues in the paleo/primal community when it comes to people sharing other people’s work but not acknowledging the original source or even outright stealing another person’s work and acting like it’s their own. One girl even had her before and after photo stolen and placed on a Facebook ad for fat burning pills, even though she had lost the weight through going primal AND they even changed her name on the post! So with that in mind I thought I would play it safe and contact Stacy and Matt from Paleo Parents directly and ask them if it would be OK for me to share this recipe here. Luckily for me… and you they said it was fine. :)
Italian Pork Frittata with Balsamic Glaze
- 900gr/2lbs ground pork (preferably pastured).
- 1 zucchini, spiralised into noodles (I use this for the job).
- 12 eggs whisked*
- 2 tsp dried parsley.
- 2 tsp dried oregano.
- 1 tsp dried basil
- 1 tsp red pepper flakes.
- 1/4 tsp garlic powder.
- 2 tsp sea salt.
- 1/2 tsp freshly cracked black pepper.
- 2 Tbsp grass-fed butter/ghee.
- 1/2 – 1 cup balsamic vinegar, reduced by half to make a thick glaze (I’ve been on a bit of a balsamic reduction/glaze kick lately!).
Preheat oven to 180C/350F.
Line a 12″ x 9″ baking dish with parchment paper.
Add butter/ghee to a skillet and heat on medium. Once heated add in your ground pork and using a wooden spoon, break up the meat as it cooks.
Once almost cooked through add in your seasonings (parsley, oregano, basil, red pepper flakes, garlic, sea salt and black pepper).
Cook the meat until just browned. Remove from the heat and allow to cool.
Once cooled pour the meat mixture into the baking dish. Spread the spiralised noodles over the top, making sure to cover all of the dish.
Pour the whisked eggs on top, again making sure they cover the whole thing.
Bake for 25-30 mins or until the eggs have set. Remove from the oven and let cool before slicing.
To serve, drizzle some balsamic reduction on top. Enjoy!
*It’s funny that I’m sharing a recipe that includes whole eggs in it since in the last couple of days I have realised through an n=1 experiment that I actually have somewhat of an intolerance to egg whites! I eat eggs most mornings for breakfast and often feel bloated and uncomfortable after, so after reading that egg whites could be problematic for some people I decided to remove them and eat the yolk only. Well turns out it has made a BIG difference! No more feeling uncomfortable! I’m thinking of taking some time off eating eggs for a while altogether and seeing what that will do.