Breakfast and dinner come together in this recipe to form something so delicious and versatile, you'll want it for every meal! This frittata is for the Mexican food lovers out there, and it's also a high protein, low-carb option if that's on your agenda
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons coconut or light brown sugar
- 6 eggs
- 1/4 cup full fat coconut milk
- 1/2 sweet yellow onion chopped to 1/2 inch pieces
- 1 small yellow bell pepper chopped to 1/2 inch pieces
- 1 cup bell pepper diced into 1/4" pieces (approximately 1 small pepper)
- 1 lb ground beef
- Preheat oven to 350. Mix spices together and set aside *feel free to sub store bought spice mix, just look for something low-sodium and additive-free. In a bowl, whisk together eggs and coconut milk. Set aside.
- Heat a cast iron skillet to medium heat and add olive oil. When oil is shimmering lightly, add onion and bell peppers. Allow to sauté, stirring infrequently, for 3-4 minutes or until softened and onions are fragrant and translucent.
- Remove veggies from skillet (I put them on a little plate that I keep next to me). Add ground beef and turn to medium-high heat. Allow beef to brown around the edges, stirring infrequently for approximately 5 minutes. When beef is almost completely cooked through, add spice mixture. It will seem like a lot, but you want it all! Stir to incorporate spice mixture evenly throughout.
- Add egg/coconut milk mixture and cooked onions/bell peppers, and mix carefully to combine all ingredients evenly.
- Place skillet in oven and bake for 25 minutes or until eggs are solid to touch and the edges are golden brown. Allow to cool 15 minutes before slicing.