With four backyard chickens, if I don’t make eggs for a week, we end up with a fridge full of eggs! A frittata is the perfect way to enjoy eggs for dinner and, even if you don’t have chickens of your own, is an economical way to provide a flavorful, high-protein meal.
Frittatas are easy and versatile and can also be healthy and delicious. This recipe was the product of an evening when I needed dinner in short order yet had no plan and felt as though I had the proverbial “nothing” in the refrigerator.
I try to keep a few staples in reserve for these kind of nights. Beyond eggs, some of the additional foods I typically have on hand include a couple types of cheese, greens of some sort, apples and oranges, onions, nuts, some frozen veggies, and a package of ground beef in the freezer. Maintaining a steady supply of your favorite “basics” can make fast food a reality—it will be a healthy and delicious version though, and from your own kitchen.
Eggs and ground beef were the starting point the first time I made this frittata. I was initially wishing I had sausage, but the recipe sort of fell into place as I thought about what makes a great hamburger. For subsequent dinners, I have tweaked the recipe to include a few condiments…every burger needs some ketchup and mustard, right? Although it is delicious unadorned, tomato and avocado are two of my favorite toppings. A bacon cheeseburger frittata is a surefire hit, too.
For another option, prepare this recipe with your favorite sausage; simply omit the ketchup mixture.
- 3/4 pound (12 ounces) ground beef
- 10 eggs
- 1 small onion, chopped
- 1/3 cup milk
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 1/4 cup grated cheddar cheese, divided
- 3 tablespoons ketchup
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Optional toppings: chopped tomato, avocado, red onion, sautéed mushrooms, bacon, or any toppings you would enjoy on a hamburger.
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the eggs, milk, salt and pepper, and 1 cup of the cheese, and then set aside. In a small bowl, stir together the ketchup, Dijon, and Worcestershire sauce, and set that aside.
- Heat the olive oil in a 10-inch, oven-proof skillet (cast iron works well) over medium heat. Add the onion and sauté 2-3 minutes until softened. Add the ground beef and cook, breaking up and stirring as you go, until the meat is no longer pink. Drain any excess grease.
- Stir in the ketchup mixture until the beef mixture is evenly coated. Then add the egg mixture and make sure the beef is well distributed over the pan.
- Bake for 20-25 minutes or until just set in the middle. Remove from the oven.
- Top with the remaining 1/4 cup of cheese and broil, watching closely, for 1-2 minutes or until the cheese is melted and the top turns golden brown.
- Serve as is, or garnish with optional toppings. Leftovers are delicious. Reheat or serve at room temperature.