Spicy Beef and Vegetable Frittata

This is technically not a frittata.  I actually Googled to see what the definition was of a frittata and apparently it is meant to be eaten cold, but we ate this hot.  Although I did then eat it cold the next morning for breakfast, so it could be a frittata.  It’s definitely not an omelette though, I whisked the eggs and didn’t fold it over.  Apparently omelettes are always folded over and not whisked.  The shit you learn on Google is just awesome.

What you need:
400g beef mince (or any mince of your choice)
6-8 eggs (I used 6 large eggs)
1 onion, finely chopped
1 stick of celery, finely chopped
½ tbsp paprika
½ tbsp cumin
salt and freshly ground black pepper
small handful of finely chopped fresh mixed herbs (I used thyme, sage and rosemary), or 2 tbsp dried mixed herbs
2 tbsp ground almonds
olive oil
vegetables, chopped quite small (I used 1 red pepper, handful of broccoli, 5 closed cup mushrooms and 1 courgette. You can use anything you like – tomatoes, spinach, kale etc are all good options)

How to make it:
Preheat your oven to 180C.
Grease and line a medium sized baking tray.
Heat a glug of olive oil in a large saucepan.
Add the chopped onions and celery and cook gently for a few minutes.
When the onions are soft, add the mince and cook until it is lightly browned all over.
Add the paprika and cumin and cook for another minute or two.
Add the ground almonds and cook, stirring frequently, for about 10 minutes.
Add the salt and pepper to taste.
Add the herbs and vegetables and cook for a further 5 minutes.
While the mince is cooking, break the eggs into a bowl and whisk thoroughly (I used an electric handheld mixer).
When the mince and vegetables are ready, scoop them into the baking tray and spread out evenly.
Pour in the whisked eggs and mix to ensure the eggs are evenly combined with the meat and vegetable mixture.
Place this in the oven for about 15 minutes, or until the frittata is just set.
Remove from the oven, cut into pieces and eat hot. Or cool and refrigerate for breakfast.

This made 3 very generous portions, but could stretch to 4 people especially if you use 8 eggs. We just happen to eat a lot, I may have mentioned that before.



  1. […] original recipe idea was from London Paleo Kitchen. I changed the receipe a bit mainly for convenience – firstly used a pan not a baking try and […]

  2. […] the first half of my Whole30 hungry in the morning because I just never had enough food. Make a frittata and a soup – that way you’ve got your protein, fat and veggies sorted for the morning. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: