Ah, breakfast! The most important meal of the day!
Always on the hunt for something deliciously healthy to wake up to, I was especially exited to receive a review copy of Beth’s new eBook – The Breakfast Revolution, which is now officially on sale at her website.
In fact, I was so excited about this wonderful breakfast resource, I asked (okay, begged) Beth to allow me to share with you one of the fabulous gluten-free recipes featured in her new book. Happily, she agreed.
Of course, there are so many wonderful recipes in the book! But being an unabashed egg lover, I asked to share one of my favorite classic egg dishes – the always-satisfying frittata. And this one is the bomb! (We’re all about savory breakfasts here and this frittata is so rich and flavorful, I’m putting it on my meal plan this week for dinner!)
This wonderful recipe is just one of the many easy-to-make recipes featured in The Breakfast Revolution – a delicious solution for gluten-free healthy breakfasts!
Ingredients
- 1⁄4 cup butter
- 1 medium onion, diced
- 1 medium tomato, diced
- 1⁄2 red sweet pepper, diced
- 1⁄2 orange or yellow sweet pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked black beans (or canned, rinsed and drained)
- 1⁄2 pound ground beef
- 1 tsp salt
- 1⁄2 tsp cumin
- 1⁄2 tsp chili powder
- 1⁄2 tsp oregano
- 8 eggs
- 1⁄4 cup cream (or milk)
- 1⁄2 tsp salt
- 1 cup of grated cheddar cheese
Instructions
- Warm a cast-iron pan, add butter. Toss in diced onion, tomato, garlic, and peppers.
- Add ground beef, salt and spices.
- Sauté mixture until beef is browned and veggies are tender.
- If you notice a lot of extra liquid from the cooking process, use a large spoon to remove as much of the excess liquid as possible to ensure your fritatta isn't runny.
- Then, distribute black beans in a layer on top of beef mixture.
- Whisk eggs with cream in a bowl with 1⁄2 tsp salt, then pour egg mixture over top of beef and beans.
- Sprinkle cheese over top.
- Allow to cook for one minute on stove-top, then transfer to oven (only if you have a pan with an oven-safe handle!) at 300 degrees for 5 minutes, then broil for 5. Watch carefully during broiling to make sure it doesn’t cook too quickly and burn, as oven temperatures can vary, and broiling happens quickly.
Notes
Note: If you don’t have an oven-safe pan, then use a glass pie pan and bake for 15 minutes, or until set. (After Step 3, transfer mixture to pie plate. Fry meat and veggies first as per Step 1 and 2).
I read and reread the instructions and I am not sure when to add the tomato. Help?
So sorry about that. My typo. Yes, the tomato should be added in step one. I hope you and your family enjoyed this recipe. Blessings to you, Kelly 🙂
I just added it with the onions and peppers in the beginning.
My husband said this was absolutely delicious! He said, “Don’t lose this recipe!” It was slightly harder sell for the kids, but it was for sure very yummy- thank you.
(sorry about the first comment- the baby pressed enter before I was ready)
So cute! I love it when little ones help us type 🙂 LOL! So happy your hubby enjoyed this. I totally get it about the kids. Mixing a bunch of foods together doesn’t always go over well with the young ones. Thanks for being so sweet about sending me a note. You are a blessing! 🙂
My husband and I both enjoyed this recipe. Thank you for sharing it. Will make this again for sure 🙂 Have a great night!
Thanks for your kind words, Nicole. So glad you all enjoyed this recipe. Blessings, Kelly
Just wanted to let you know, Kelly, that this recipe is great! 🙂 We use it often! 🙂
Your menu planning guide has been a blessing in our family and I’ve enjoyed your recipes and look forward to trying many more in the future, Lord willing! 🙂 Thank you for your ministry! It is appreciated!
God bless you, sister in Christ,
Anna
Thank you for your kind words, Anna. I’ll pass them on to Beth as well (the creator of this recipe). It’s our pleasure to be able to help you and your family discover healthy recipes you enjoy! Blessings, Kelly
This was SO tasty! I had some chorizo I picked up at the market so I used that instead of the ground beef and just added a pinch of the seasonings since the chorizo was already seasoned and I ate seconds of this! Yum!!
Wow, what a great substitution! So glad you enjoyed it! 🙂 Thanks for sharing, Susanna!
I baked mine in a square glass dish and it came out very watery. I baked it longer in hopes it would cook through but after more than 30 minutes, nothing. Any tips?
Hi, Kristen. I’m sorry to hear this didn’t work out for you. My guess is it’s the tomatoes – they can really leech a lot of juice. So my recommendation, would be to drain off any excess liquids after cooking, before you add the egg mixture and bake. This should better ensure that you don’t have this issue in the future. I’ll add that note to the recipe as well. Thank you for taking the time to leave a note. Blessings, Kelly 🙂
I’ve made this before as a dairy free version. But, there was a lot of liquid separation. Is there any particular dairy substitutes you would recommend for the cream?
My personal thought would be to simply omit the milk altogether. Many frittata recipes do not call for milk. Here is a similar recipe for reference. Blessings, Kelly
http://tasty-yummies.com/2012/08/02/summer-harvest-frittata-gluten-free-dairy-free/
Very delicious ,, I loved this dish
Thanks for your kind note. I’m so glad you enjoyed this recipe! 🙂