Ingredients
Vegetables & Meat
- 2 medium potatoes, diced
- 1/2 small onion, diced
- 1/2 pound ground beef
Dairy & Eggs
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
Pantry
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 teaspoon paprika
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when the frittata is prepared for baking.
- Cook potatoes: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they are tender and lightly golden.
- Brown beef and onion: Add the ground beef and diced onion to the skillet with the potatoes. Cook until the beef is fully browned and the onions are soft, about 5–7 minutes.
- Prepare egg mixture: In a bowl, whisk together the eggs, milk, salt, black pepper, and paprika until fully combined and slightly frothy.
- Combine eggs and skillet ingredients: Pour the egg mixture evenly over the beef, potatoes, and onions in the skillet.
- Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
- Start cooking on stovetop: Allow the frittata to cook undisturbed on the stovetop over medium heat for 2–3 minutes, just until the edges begin to set.
- Bake: Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
- Cool and serve: Remove the skillet from the oven, let the frittata cool slightly for 5 minutes, then slice and serve warm.
Notes
- Substitute ground turkey for a lighter, leaner protein option.
- Add fresh spinach or mushrooms to the beef and potato mixture for extra flavor and nutrition.
- Ensure to use an oven-safe skillet to allow seamless stovetop to oven cooking.
- Adjust seasoning with more paprika or herbs like parsley for varied taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
