One pan dish that packs everything in. This frittata is loaded with veggies, great to use up what’s’ left in the fridge. The ground beef adds in a nice texture and another layer of flavor. Make this for a big family breakfast or even a quick dinner, it’s easy and gets you a nutritious meal in minutes.
– Zehra, The FitNest
Ingredients
- 1 tbsp olive oil
- 6 eggs
- ½ zucchini chopped
- ¼ red onions sliced
- ¼ red, yellow or orange pepper chopped
- 1 cup baby spinach chopped
- ¼ cup cheese ( you can use mozzarella, goat cheese or feta)
- ½ tsp fresh thyme
- salt and pepper to taste
- ¼ pound Crescent Foods Angus ground beef
- 1 tsp garlic
- 1 tsp ginger
- ¼ tsp paprika
- salt and pepper to taste
PREPARATION
1. Cook ground beef in a large skillet that set to medium-high with garlic, ginger, paprika,
salt and pepper. Cook thoroughly till meat is cooked through. Set aside to cool.
2. In a large bowl, whisk eggs, spinach, cooked beef, cheese, thyme, salt and pepper until
well combined.
3. Place oil in a large skillet and heat to medium heat. Add in onions, zucchini and peppers.
Cook vegetables for 2-3 minutes till they get a little soft, season with salt and pepper.
4. Add in egg mixture to the skillet and let eggs cook for 4-5 minutes, place lid on skillet
and allow eggs to set.
5. Once eggs begin to set (adjust heat, so they do not burn on the bottom) Place skillet in
the oven on broil for 1-2 minutes, until the top gets a nice light golden brown colour.
Remove from oven.
6. Let frittata cool and Enjoy!