So I made this last night and it was DEElicious! I’ll even admit I was a bit sceptical about putting minced beef in a frittata, but it totally worked.
The original recipe idea was from London Paleo Kitchen. I changed the recipe a bit mainly for convenience – firstly used a pan not a baking tray and secondly the recipe suggests you vary the ingredients so I went with what we had in abundance that needed using: portabello mushrooms, tomatoes and spinach. I made a green salad (rocket, spring onions, avocado and cucumber) to accompany it, and I would say it comfortably serves three… with room for dessert if you eat early!
400g lean minced beef
1 onion, chopped
1 stick of celery, finely chopped
1/2 tbsp smoked paprika
1/2 tbsp cumin
dried mixed herbs
2 tbsp ground almonds
2 tsps cooking oil (I used coconut but you could go for olive)
2 portabello mushrooms, chopped
6 or 7 cherry tomatoes, roughly chopped/quartered
as much spinach as you like
1. Heat the oil in a frying pan and gently cook the onions and celery for a few minutes until soft
2. Add the mince and cook until brown all over, then add the paprika and cumin and cook for another minute or two.
3. Add the ground almonds and cook for another 10 minutes, stirring frequently. While this is cooking, whisk your eggs
4. Add seasoning to taste, then add herbs and vegetables and cook for another 5 minutes or so (depending on what veg you put in)
5. Pour the whisked eggs over the pan mixture, covering the veg and mince as much as possible. Cook over the hob for about 5 minutes, then transfer to a grill to finish off and slightly browned on top.
Can either be eaten hot or cold – for pretty much any meal of the day: breakfast, lunch or dinner!
I’ll add a photo next time I make this!