Ingredients:
450g (1 lb) lean ground meat
1 tablespoon olive oil
1 shallot, chopped
60 ml (¼ cup) heavy cream
½ teaspoon garlic powder
Salt and black pepper to taste
170g (6 oz) cheddar cheese, shredded
Parsley (optional)
Instructions:
Cook the ground meat. Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Sauté the shallot. Add the chopped shallot to the pan and cook for an additional minute or two, or until softened.
Whisk the eggs. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper.
Pour in the egg mixture. Pour the egg mixture over the cooked ground beef and shallots in the skillet.
Top with cheese. Sprinkle the shredded cheddar cheese over the top of the egg mixture.
Bake or cook on stovetop. If you have an oven-safe skillet, bake the frittata in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly. If you don’t have an oven-safe skillet, cover the pan with a lid and cook over low heat for 15 minutes, or until the eggs are set and the cheese is melted and bubbly.
Serve. Garnish with fresh parsley (optional) and serve immediately with your favorite sides, such as toast, hash browns, or a salad.
Tips:
You can use any type of ground meat you like for this recipe, such as ground turkey, ground sausage, or even a combination of meats.
If you don’t have heavy cream, you can use milk or half-and-half instead.
You can also add other ingredients to the frittata, such as chopped cooked vegetables, diced ham, or crumbled cooked bacon.
Leftover frittata can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat slices in a skillet or microwave until warmed through.
Enjoy your delicious and easy Ground Beef and Eggs Frittata!