Ground Beef, Parmesan and Spinach Fritatta
One of the very first meal ideas I had was the concept of a Frittata. It's basically a quiche, but without that pesky crust. It's quick to prepare, simple, freezes quite nicely and is a one-skillet meal!
It's so perfect for this way of eating, simply because of the infinite variety that it allows. While this has hamburger, parmesan cheese and spinach, it could just as easily be Chicken, Colby-Jack Cheese and Poblano Peppers, or any other tasty combination. It's a meal ... baked into a filling eggy package!
Notes: Rather than the cream and almond milk, you could just use 1 cup of half-n-half, but this lowers the carbs a bit and ... I just use a lot of almond milk. Also, in two of the pictures, I'm serving it with a very basic tomato sauce and garnishing with a few torn leaves of fresh basil.
It's so perfect for this way of eating, simply because of the infinite variety that it allows. While this has hamburger, parmesan cheese and spinach, it could just as easily be Chicken, Colby-Jack Cheese and Poblano Peppers, or any other tasty combination. It's a meal ... baked into a filling eggy package!
Notes: Rather than the cream and almond milk, you could just use 1 cup of half-n-half, but this lowers the carbs a bit and ... I just use a lot of almond milk. Also, in two of the pictures, I'm serving it with a very basic tomato sauce and garnishing with a few torn leaves of fresh basil.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 Servings
Calories: 475.49kcal
Ingredients
- 1 lb fresh spinach leaves washed and stems removed
- 1 lb ground beef (80 lean/20 fat)
- 1 tsp crushed red chili flakes
- 2 each garlic clove minced
- 4 large whole eggs
- 1/2 cup cream heavy whipping
- 1/2 cup almond milk unsweetened
- 2 cups parmesan cheese grated
- salt and pepper to taste
Instructions
- Preheat oven to 425° F.
- Fill a medium pot with water. Bring to a boil.
- Place roughly 12 good sized ice cubes into a separate mixing bowl, and add 2 cups of water.
- Once the water is boiling, add a little salt. Then, plunge the spinach into the boiling water and stir for 20 to 30 seconds. The spinach will quickly wilt and darken in color.
- After 20 to 30 seconds, pour the spinach and water into a colander, then transfer the hot spinach into the ice water. Stir the spinach, to stop the cooking and make sure that it is completely cold.
- Remove the spinach from the icy water and SQUEEZE the spinach with your hands, until almost all the water has been squeezed out. This should leave you with a clump or two of cooked, hand pressed spinach wads. Break the clumps up into nice strands of spinach.
- Pre-heat a medium sized cast-iron skillet or oven proof, non-stick, sauté pan, over medium heat. Add the ground beef, chili flakes and garlic. Season with salt and pepper. Once this is browned, you can set it aside, in the pan.
- In a bowl, whisk together the eggs, heavy cream, almond milk and a touch of salt and pepper. Whisk well.
- If you had removed the beef from the stove, return the pan to the stove, over medium heat.
- Spread the browned beef mixture over around the base of the pan.
- Evenly distribute half the cheese over the beef.
- Evenly distribute the spinach over the beef and cheese.
- Evenly distribute the remaining cheese over the beef, cheese and spinach.
- Evenly pour the egg mixture over the beef, cheese and spinach mixture. Allow the pan to rest over the medium heat for a further minute or two.
- Place the entire pan into the oven and allow baking for roughly 20 minutes, or until golden brown on the top.
- Remove from the oven and place on the stove. Allow to rest and set for 15 minutes, before transferring to another plate and slicing into 6 wedges.
Nutrition
Serving: 6g | Calories: 475.49kcal | Carbohydrates: 6.05g | Protein: 32.756666666667g | Fat: 35.815g | Fiber: 1.6866666666667g