The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
    • Disclaimer
  • Meal Planning
  • Health & Wellness
    • Essential Oils for Your Health
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Southwestern Breakfast Frittata (GF)

By Kelly · 17 Comments

Southwestern Frittata
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!)

Print
Southwestern Breakfast Frittata (GF)

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

  1. Warm a cast-iron pan, add butter. Toss in diced onion, tomato, garlic, and peppers.
  2. Add ground beef, salt and spices.
  3. Sauté mixture until beef is browned and veggies are tender.
  4. 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.
  5. Then, distribute black beans in a layer on top of beef mixture.
  6. Whisk eggs with cream in a bowl with 1⁄2 tsp salt, then pour egg mixture over top of beef and beans.
  7. Sprinkle cheese over top.
  8. 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).

3.1
https://thenourishinghome.com/2013/11/southwestern-breakfast-frittata-breakfast-revolution/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Baked French Toast Casserole
Special Interview with The Breastfeeding Summit!
Breaking Down The Walls ...

Filed Under: Uncategorized ·

Comments

  1. Larissa says

    November 12, 2013 at 5:12 pm

    I read and reread the instructions and I am not sure when to add the tomato. Help?

    Reply
    • Kelly says

      November 13, 2013 at 1:13 pm

      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 🙂

      Reply
  2. Larissa says

    November 12, 2013 at 5:34 pm

    I just added it with the onions and peppers in the beginning.

    Reply
  3. Larissa says

    November 13, 2013 at 7:07 pm

    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)

    Reply
    • Kelly says

      November 13, 2013 at 7:47 pm

      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! 🙂

      Reply
  4. Nicole says

    November 13, 2013 at 9:05 pm

    My husband and I both enjoyed this recipe. Thank you for sharing it. Will make this again for sure 🙂 Have a great night!

    Reply
    • Kelly says

      November 14, 2013 at 9:02 am

      Thanks for your kind words, Nicole. So glad you all enjoyed this recipe. Blessings, Kelly

      Reply
  5. Anna says

    January 4, 2014 at 4:08 pm

    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

    Reply
    • Kelly says

      January 4, 2014 at 9:50 pm

      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

      Reply
  6. Susanna says

    March 19, 2014 at 6:55 pm

    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!!

    Reply
    • Kelly says

      March 19, 2014 at 7:23 pm

      Wow, what a great substitution! So glad you enjoyed it! 🙂 Thanks for sharing, Susanna!

      Reply
  7. Kristen says

    April 3, 2014 at 5:12 pm

    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?

    Reply
    • Kelly says

      April 4, 2014 at 8:40 am

      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 🙂

      Reply
  8. Patti says

    May 14, 2014 at 10:36 am

    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?

    Reply
    • Kelly says

      May 14, 2014 at 3:57 pm

      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/

      Reply
  9. fatmah says

    April 20, 2015 at 9:55 pm

    Very delicious ,, I loved this dish

    Reply
    • Kelly says

      April 20, 2015 at 11:47 pm

      Thanks for your kind note. I’m so glad you enjoyed this recipe! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
DMCA.com

Copyright © 2018 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in