I whipped up this tasty comfort food the other night and it was a huge hit with the whole family! Frittatas are so versatile that you can put just about anything in them, season them with whatever seasonings sound good and you can even make them when you’re out camping (check out out campfire frittata recipe!).
For this recipe, I went with a Tex-Mex theme. It’s full of flavor without being spicy. Feel free to spice it up with some sauteed jalapenos, freshen it up with some cilantro and salsa on top or toss in leftovers that need to get eaten. Frittatas are very forgiving and easily adaptable. 🙂
What You’ll Need
- Oven-safe skillet (I’m using a 10 inch cast iron. If you are using a larger or smaller skillet, adjust the amounts of ingredients accordingly.)
- 10 eggs
- 1 pound ground beef (or other ground meat)
- 1/2 onion, finely chopped (I didn’t have one, but I’ll use it next time)
- 1/4 cup diced sharp cheddar (dice to about 1/3 inch)
- 1/2 cup shredded cheddar
- 1/2 teaspoon garlic powder OR 1 clove of garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Celtic sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pepper
What To Do
- Preheat the oven to 375 degrees.
- In a small bowl, combine all the spices and set aside
- In the skillet, saute the onions until they begin to soften.
- Add the ground beef and brown and half of the spices. If using minced garlic, add it now.
- While the meat browns, whisk the eggs and the other half of the spices.
- Once the meat is browns, sprinkle the diced cheese on it and then pour the eggs over the top.
- Sprinkle the shredded cheddar on top and let cook on the stove-top on med-low until the eggs are “set” around the edge.
- Transfer the skillet to the oven and cook until the eggs are “set” all the way through, about 8 to 10 minutes.
- Broil for a few minutes to brown the cheese.