Last sunday I participated in a fun and inspirational food styling and food photograph workshop by the very talented food photographer Simone van den Berg from Simone’s Kitchen and food stylist Alex from Serve With Cream. They were so kind to serve a paleo style lunch, and we photographed (and ate) a very delicious fritatta with napa cabbage. Since it tasted so good, and I want to to seize every opportunity that I can to practice my food photography, I decided to look up the recipe and make again at home.
The original recipe is from a Dutch (paleo) nutrition consultant called Oerkracht Voedingsadvies, and you can find it here. Since it’s in Dutch I have the English recipe included in this post as well.
In stead of cooking the fritatta in a pan, I poured the mixture in a spring cake tin lined with parchment paper and baked it in the oven for about 15-20 minutes on 200C.
Hope you like it as much as I did!
- ½ head of napa cabbage
- 200gr minced beef
- 100gr bacon
- 250gr mushrooms
- 2 cloves garlic
- 6 eggs
- dash of coconut milk
- 2 tbs fresh parsley
- Chili flakes to taste
- Salt and pepper to taste
- Wash the cabbage and cut into pieces (not too big). Let the cabbage drain well
- Fry the bacon and when almost ready add the minced beef
- Slice the mushrooms.
- When the meat is almost done add the mushrooms and continue frying.
- Add the cabbage and fry for a couple of minutes.
- Add the minded (or pressed) garlic.
- Whisk together the eggs with the coconut milk.
- Add the parsley and season the egg mixture with chili flakes, salt and pepper.
- Pour the egg mixture over the cabbage mixture and put a lid on the pan.
- Cook on low heat for about 10 to 15 minutes.
- For the last minutes, remove the lid from the pan so that top can become dry