Taco Frittata with Ground Beef
and roasted paprika sweet potatoes

Name: Taco Frittata with Ground Beef
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bell peppers, any color, diced; 1/2 tsp Cumin, ground; 1/2 tsp Chili powder; 1/2 tsp Coriander; 1 cup Tomatoes, cherry or grape, halved; 2 stalks Green onions, chopped, green and white parts separate; 1 can Green olives, sliced (4 oz / 113 g), drained and rinsed; 8 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 8 oz Beef, ground and lean; 1/2 cup Salsa (use your favorite); 1 lb Sweet potatoes, cubed; 1 Tbsp Oil, olive; 1 1/2 tsp Paprika

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

This meal is everything we love about tacos folded into a quick and easy frittata! Finish it off with roasted sweet potatoes on the side and salsa to serve with everything.

Ingredients

Metric

Servings:

Taco Frittata:

Bell peppers, any color - 1 , diced
Cumin, ground - 1/2 tsp
Chili powder - 1/2 tsp
Coriander - 1/2 tsp
Tomatoes, cherry or grape - 1 cup , halved
Green onions - 2 stalks , chopped, green and white parts separate
Green olives, sliced (4 oz / 113 g) - 1 can , drained and rinsed
Eggs - 8
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Beef, ground and lean - 8 oz
Salsa - 1/2 cup (use your favorite)

Roasted Paprika Sweet Potatoes:

Sweet potatoes - 1 lb , cubed
Oil, olive - 1 Tbsp
Paprika - 1 1/2 tsp

Prep

Sweet potatoes / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
Prep seasoning mixture - Combine cumin, chili powder, and coriander. (Can be done up to 5 days ahead)
Tomatoes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
Green olives - Drain and rinse. If not already sliced, chop or slice them into small pieces.
Eggs - Whisk eggs with salt and black pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C.
Toss sweet potatoes with olive oil, paprika, and some salt and pepper. Spread out on a sheet pan. Set potatoes aside while you prepare frittata.
Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
To heated skillet, add cooking oil and then bell peppers. Saute until tender, 4 to 5 minutes.
Add ground beef. Saute beef, breaking it apart until cooked through, 6 to 8 minutes.
Add seasoning mixture and white parts of green onions to beef and saute until spices are fragrant, ~2 minutes.
Stir in olives, tomatoes, and green parts of green onions.
Pour egg mixture over beef and vegetables and stir to combine.
Transfer skillet with frittata and sheet pan with potatoes to oven and roast them together until frittata is cooked through and potatoes are tender, 20 to 25 minutes for both. Shake pan with the sweet potatoes halfway through cooking.
Slice frittata. Serve with roasted sweet potatoes on the side. Enjoy salsa over both.

Reviews

Ratings

0 reviews