Cast iron skillets work best for this fritatta, use whatever meat you have on hand. This is also even more delicious the next day so go ahead and make it the night before. Play around with a variety of vegetables. This is a great way to start your day with lots of nutrients.
Prep Time:10 minutes |
Cook Time:30 minutes |
Ready In:40 minutes |
Ingredients:
- 10 eggs (beaten)
- 2 teaspoon(s) smoked paprika
- 3/4 teaspoon(s) sea salt
- 1/2 teaspoon(s) black pepper
- 8-12 oz raw ground grassfed beef
- 1 small onion (diced)
- 4 oz package of shiitake mushrooms (sliced)
- 10 oz package of frozen chopped spinach (defrosted and excess moisture squeezed out)
- 1 tomato (sliced)
- Parmesan cheese (for sprinkling on top)
Instructions:
1. Preheat the oven to 350°F (~175°C).
2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Set aside.
3. In a large cast iron skillet over medium high heat, saute the meat until it’s cooked through.
4. Add the onion and mushrooms and saute until they are softened and slightly tender.
5. Add the defrosted and drained spinach. [Hint: start the spinach defrosting in the microwave after you preheat the oven so you aren't waiting for it to be done. You need to drain this well by squeezing out the extra moisture or your frittata will end up soggy.] Stir to combine.
6. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
7. Lay the tomato slices on top.
8. Bake for about 20 minutes or until the eggs are set and not runny.
9. Sprinkle Parmesan cheese on top and serve directly from the skillet or slice and store for leftover.
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