Squash and goat’s cheese frittata with pork shoulder
- Prep Time
- Difficulty Level Easy
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- 2-4 tbsp extra virgin olive oil
- 125g butter
- 6 free range organic eggs
- 1/4 cup full fat milk (don't use skim)
- 70g Capricho de Cabra goat's cheese
- 1/2 NZ buttercup squash
- 1 clove black garlic
- 1 organic black pig shoulder chop
- Salt and pepper to season
6.9g Total carbs
6.4g Net carbs
421 kcal Energy
- Preheat oven to 180° and place a rack in the upper third of the oven.
- Cut pumpkin into little cubes, around 2cm. (To get the skin off, cut into more manageable chunks and then cut it off with a knife.)
- Put pumpkin in a baking dish and drizzle with olive oil, sprinkle with salt and pepper too.
- Let cook for 20-25 mins. *Don't turn the oven off when done with this step, you will need it again soon.
- Whilst the pumpkin is cooking: Take the pork steak out of the fridge and season with salt and pepper and set aside for cooking later.
- Whisk the eggs and milk in a large bowl.
- Add the seasoning and combine and also set side until ready to bake.
- When pumpkin is ready: Heat an oven-proof skillet on a low heat.
- Add oil to the pan. When hot (you will notice a sizzle if you drop water on it), add the black garlic and cook quickly, don't burn.
- Then add the pumpkin and stir for a couple of minutes.
- Pour the egg mix over the pumpkin and break up the goat's cheese into small chunks and scatter over the top.
- Put the pan into the oven and cook for 20 minutes.
- When done, the frittata will have a nice golden colour and the cheese will be melted.
- Finally, the pork. Make sure it is room temperature so that it cooks evenly.
- To a hot pan, add the oil, then the butter. (The oil added first prevents the butter from burning due to its high smoke point.)
- When melted, or mostly melted, add the pork steak.
- Tilt the pan on its side and with a spoon, continually baste the chop with the butter. Do this for around 1.30 minute and then flip. (I even like to set a timer for this).
- Repeat the basting on the other side for no more than 1 minute.* *If using a thicker cut of pork, similar to that of a beef steak, you may need to cook it longer. Use the same method but cook on the first side for 2 mins, then flip and cook for an additional minute.
- Leave the steak to rest for a couple of minutes before slicing.
- After it has rested, slice the pork steak and layer it on top of the frittata.
- To up the fat even more, you can always add another dollop of butter. Serve with some greens, raw or cooked, for additional nutrients.
Hi and welcome! I’m Bianca :)
Whole food-loving, low carb healthy fat Aussie nutritionist, teacher, babe, single lady and mother to two of the cutest and naughtiest kitties living in Shanghai, China. Let me show you the health benefits of LCHF living and how easy it is to find, prepare and eat whole foods in this crazy-awesome city - or anywhere! Survive? Nah, how about let's thrive!!
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