Italian Beef & Spinach Frittata
A hearty Italian-inspired frittata with ground beef, eggs, and spinach, enhanced with balsamic glaze.
Ingredients
- 0.5 lb Ground Beef
- 5 Eggs
- 5 oz Baby Spinach
- 0.5 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tbsp Tomato Paste
- 1 tsp Dried Oregano
- 2 tbsp Olive Oil
- 1 tsp Salt-free Italian seasoning
- 1 tbsp Balsamic Glaze
- Pinch (optional) Red Pepper Flakes
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet (preferably cast iron), heat 1 tbsp olive oil over medium heat.
- Add chopped onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add ground beef and red pepper flakes (if using) and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in tomato paste, oregano, and Italian seasoning. Cook for 2 minutes, allowing the tomato paste to caramelize slightly for a richer flavor.
- Add baby spinach and cook until wilted, about 2-3 minutes. Ensure spinach is evenly distributed.
- Whisk eggs in a bowl with a splash of water (about 1 tbsp per 2 eggs for fluffier results) and a pinch of pepper. Pour the egg mixture evenly over the beef and spinach mixture.
- Drizzle the remaining 1 tbsp olive oil over the top. This helps create a golden-brown crust.
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set and slightly golden on top.
- Remove from the oven and let cool slightly before slicing and serving. Drizzle with balsamic glaze just before serving for a touch of sweetness and acidity.
Cuisine: Italian
Suitability: high-protein,low-sodium
Prep Time: 15 mins
Cook Time: 25 mins
Serving Size: 5
Meal Type: lunch