Ground Beef Frittata

I don't wanna be chicken, I don't wanna be a duck, so I changed my luck...

(My Ground Beef Frittata. Sorry.  Not a photographer. It's much tastier than it looks!)

That's what's going thru my head.  OK, anyway, I don't wanna be a pumpkin bread blog.  But that's pretty much what I'm turning into.  I realized looking back yesterday that I've got three posts on some form of pumpkin bread.  And I never posted any of my meals from my Whole30.  So here it goes.  How about a frittata?

This is probably my personal favorite of all the recipes I discovered and made while I was doing the Whole30.  Actually it wasn't so much a recipe.  It was a template.  In the back of the It Starts with Food book, the authors have WONDERFUL recipe templates to come up with meal ideas using the ingredients you have available.  I LOVE it!

When I say frittata I feel like I'm a butler serving a very wealthy family their breakfast, "Your fri ta ta sir."  In my hick-world, we call this an omelet.   One of these lasts in our house for two breakfasts.  I make it in the evening, cut it into wedges and store it in the fridge.  It reheats nicely and as much as I like cooking I'm not one to get up at 4 am to make a fresh fri ta ta.

You could use just about any combination of meat, veggies and spices you desire for your frittata.  Here's what I used in this one:


1/2 sweet onion thinly sliced
1 red bell pepper chopped
1 large handful of fresh baby spinach
1 lb. fresh ground beef
10 eggs
1/2 tsp. chipotle powder
1/2 tsp. salt
1/2 tsp. garlic powder
3 T. extra virgin olive oil

Preheat oven to 400 degrees.  In large cast iron skillet (or oven-safe skillet) heat olive oil over medium heat.  Add onion and bell pepper and saute until the onions begin to turn translucent.  Add ground beef to skillet.  Break beef apart and cook until thoroughly browned.  In large bowl whisk 10 eggs with the spices.  (If your cast iron skillet is not well seasoned you may need to add some more olive oil to your meat and veggies before the next step.)  Top your meat and veggies with your handful of fresh spinach.  Pour eggs over the spinach and meat mixture.  Allow the the skillet to continue to cook on medium heat for a few more minutes, using a spatula to pull up the sided of the eggs off the pan, allowing more of the egg mixture to seep underneath.  After about 5 minutes place the entire skillet uncovered in the preheated 400 degree oven for 15 to 20 minutes or until the eggs puff up and slightly brown around the edges and fork comes out clean when the middle of the frittata is pierced. 

Enjoy!