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Week of 4/6/20

Taco Frittata with Ground Beef
and roasted paprika sweet potatoes

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Taco Frittata with Ground Beef
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.
Tags
Make Ahead, Freezer Friendly
Proteins
Eggs, Ground meat
Cuisines
American - TexMex
Save recipe
60

Ingredients

Metric
Servings:
4
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

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

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Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.)
  4. To heated skillet, add cooking oil and then bell peppers. Saute until tender, 4 to 5 minutes.
  5. Add ground beef. Saute beef, breaking it apart until cooked through, 6 to 8 minutes.
  6. Add seasoning mixture and white parts of green onions to beef and saute until spices are fragrant, ~2 minutes.
  7. Stir in olives, tomatoes, and green parts of green onions.
  8. Pour egg mixture over beef and vegetables and stir to combine.
  9. 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.
  10. Slice frittata. Serve with roasted sweet potatoes on the side. Enjoy salsa over both.

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