Frittatas have been a staple on my dinner table for as long as I can remember. Growing up, my mom always made this Classic egg-based dish at least once a week, with whatever yummy leftovers were in the fridge. The beauty about this staple is that it can be enjoyed at any time of the day for a hearty breakfast, lunch or dinner and you can literally have it ready to eat, on your dinner table in 20 minutes. Added bonus, since leftovers like cooked meats, veggies, starches etc. are usually the key ingredients for frittatas, they are a fabulous budget friendly meal that easily feeds 2-6 people. IF we ever have any leftovers, my hubs likes to enjoy it as a sandwich with a little mayo for a nice grab and go meal the next day.
Frittatas offer so much by ways of versatility, as the ingredient combinations for this dish are literally endless. They also are a great way to incorporate tons of nutrient dense ingredients all in one pan, providing a complete macro nutrient dense meal. Now traditional frittatas are prepared with a starch like potato, pasta or rice but for today’s recipe, I omitted the starch and packed it with other goodies instead. We usually serve our frittata with a side of greens, seasonal veggies, on its own and even with a side of salt & pepper chips for an extra treat sometimes 😉
Special thanks and shout out to Sunworks Farm who generously provided the organic, farm fresh eggs and organic beef (whose cows have a lifelong diet of grass) for this recipe. As most of you know, since moving to #YEG, they have been my go-to provider for certified organic and humanely raised meat and I HIGHLY recommend them to everyone – they truly are beyond organic ☺
8 organic eggs
1 cup cooked organic ground beef
1 small organic yellow onion
6-8 medium organic cremini mushrooms, sliced
1 tsp organic garlic powder
1 tsp organic onion powder
1 tsp smoked paprika
1 cup organic cherry tomatoes
½ cup organic green onions, chopped
¾ cup organic unpasteurized parmesan cheese, shredded – I love using this brand
Salt and fresh cracked pepper to taste
Clarified butter or cooking oil of choice
Preheat oven to 375°F
- Add the cooking oil to a stainless-steel skillet or cast iron pan and heat on medium high.
- Add onions to the pan and sauté for 5-7 minutes. Add the mushrooms after 5 minutes and continue to sauté until the mushrooms are soft and slightly caramelized.
- Remove the onions and mushrooms, then add the cooked ground beef, garlic powder, onion powder, paprika, salt and pepper to the pan and sauté for 5-7 mins
- Add the onions and mushrooms back to the pan and sauté for an additional 3 minutes.
- Add the cracked eggs to a glass bowl and whisk vigorously. The more air you incorporate into the eggs as you whisk, the fluffier your frittata will be.
- Fold in the tomatoes and green onions to the sautéed meat/veggies, allowing the oil and seasoning to coat them.
- Distribute your cooked ingredients in the pan evenly and reduce the heat to medium low. Sprinkle half of the cheese on top it and allow it melt slightly.
- Pour the beaten eggs over the cooked ingredients and tilt the pan to fully coat them. Allow the egg to cook for a minute or so.
- Place the pan in the oven and bake for 10-12 minutes
- After 10 minutes, check and see if the eggs are fully cooked. You can do this by slightly shaking the pan to see if the eggs jiggle (still raw) OR make a small slit in the center of the frittata to see if its raw.
- Once the eggs are fully cooked, sprinkle the remaining cheese on top and broil your frittata for 30 seconds – 1 minute. Broiling will give your frittata a nice crisp, brown top.
- Remove the pan from the oven and let it cool for 5 minutes.
- Sprinkle some fresh ground salt and pepper and garnish your frittata if desired – I used broccoli sprouts as garnish.
- Slice the frittata into wedges and serve on its own or with a side of your choosing.