• Hearty Spinach Beef Frittata Recipe

    This Hearty Spinach Beef Frittata will satisfy even the biggest appetites!

    Hearty Spinach Beef Frittata | stupideasypaleo.com

    Frittatas are one of those classic one-skillet meals that are more delicious the next day. Know what else I love about them? They’re hand-held, portable, and they travel well to work or school in a lunchbox. They’re also great for a pre-workout snack with a nutrient-rich combination of proteins and fats.

    But, frittatas have a dark side. Something that turns a lot of people off from ever attempting this eggy goodness: fear of the frittata sticking to the pan. You see, I recommend using a cast iron skillet since it goes right from stovetop into the oven.

    Truly, you need not fear cooking eggs in a cast iron skillet. As long as your skillet is properly seasoned, they won’t stick, and the Hearty Spinach Beef Frittata should come out very cleanly. For help cleaning a cast iron skillet so that it’s virtually non-stick, read my tutorial here.

    Now that you’ve solved the pan dilemma, it’s time to turn your eye to the method.

    First, you’ll cook the meat and veggies separately before even introducing the eggs into the pan. This is to drive off excess moisture that’ll result in a soupy frittata. Ground beef gives off water and fat when it’s cooked, so be sure to pour that off before you introduce the onions and mushrooms in to the skillet.

    Then, you’ll add the cooked meat and veggies back into the cast iron skillet, and pour in the seasoned eggs. From there, the skillet goes into the oven. This speeds up the cooking process. Finish with a quick trip under the broiler if you’d like to brown the top.

    All in all, this Hearty Spinach Beef Frittata is the ultimate in fast clean-up because you’ve only used on pan for the cooking and serving.

    This one is based off a spinach frittata from the book It Starts with FoodI’ve taken the basic idea and jazzed it up just a bit. You can use any type of ground meat you’d like.

    Since ground beef can be fattier than other cuts, I try to stick to higher quality when I can. Experiment with different types of veggies, too. Think of this Hearty Spinach Beef Frittata as a template from which you can add or subtract ingredients.

    Hearty Spinach Beef Frittata Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 6
     
    Ingredients
    • 10 large eggs, beaten
    • 2 tsp smoked paprika
    • ¾ tsp sea salt
    • ½ tsp black pepper
    • 8 to 12 oz grass-fed ground beef
    • 1 small onion, diced
    • 4 oz mushrooms, sliced (I like shiitake but use what's on hand)
    • 10 oz frozen chopped spinach, defrosted and excess moisture squeezed out
    • 1 large tomato, sliced
    Instructions
    1. Preheat the oven to 350°F (177°C).
    2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Set aside.
    3. In a large cast iron skillet over medium high heat, saute the meat until it's cooked through.
    4. Add the onion and mushrooms and saute until they are softened and slightly tender.
    5. Add the defrosted and drained spinach. Stir to combine.
    6. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
    7. Lay the tomato slices on top.
    8. Bake for about 20 minutes or until the eggs are set and not runny.
    9. Serve directly from the skillet or slice and store for leftover.

    Pin this Hearty Spinach Beef Frittata for later!

    Hearty Spinach Beef Frittata | stupideasypaleo.com

    66 thoughts on “Hearty Spinach Beef Frittata Recipe

      1. OMG-we had this for breakfast and it is WONDERFUL! My husband doesn’t like spinach (I used fresh spinach instead of frozen) so I am going to have to substitute something else for him. I LOVED it though!!
        Tonight is Thai Coconut Soup!

        1. Hi Sue! I’m really, really happy you liked it 🙂 Any other cooked green will work, or you could just leave that out and maybe use another veggie.

    1. I didn’t have beef in the house so I cut chicken really small and used that. This was awesome and will definitely become my go to breakfast for Whole30!

      1. GREAT substitution, Morgan! I like how you thought on your feet and came up with something super tasty 🙂 Keep kicking with your Whole30!

    2. I just made it and boy am I happy I did. It is exactly what I need right now. The only error I made, was that I forgot to mix it after adding the egg. So, the egg is not as even throughout like I would want. But, I will fix it next, cause there will be a next time.

      1. Ahhhh yes the egg would definitely sit more on the top. Glad you liked the way it tasted though and that you’ll make it again 🙂

    3. Can you publish the nutriton count and percentages with your wonderful recipes? I would find that very helpful since I track what I eat. Thanks.

      1. Hi Lennie! Unfortunately, I don’t count calories or keep track of macros but there are some awesome free sites like fitday.com that will do the numbers for you if you plug in the ingredients. Thanks for stopping by!

      1. You could try a very well greased casserole dish. Cook the veggies and meat as directed then put into the casserole along with the raw eggs. Not sure of the cooking time but I’d still use 350 degrees F.

    4. Love most of the recipe. But is it truly Paleo to use the microwave for anything, even thawing? Maybe it’s just me, but I thought it was common knowledge that microwaving kills any nutrition remaining in frozen foods? This is so about planning ahead anyway, I make sure to leave frozen items out long enough to thaw completely. I have this disturbing visual of Fred Flintstone inserting a Jimmy Deanrock brontosaurus breakfast burrito into his BC microwave, and pressing a button for 90 seconds. 😉

      1. Hi there…if you’re really concerned about the microwaving part, you can definitely let it thaw in the fridge or use fresh spinach which you then cook down. There’s always a way around the microwave if it’s not part of your cooking scheme. Microwaving (on a scientific level) causes water molecules to spin, which warms the food. Not sure it does any more damage (especially cooking on a lower heat setting like defrost) than regular cooking but alas, maybe we’ll never know!

    5. Mine turned out great this morning. Used a lb of bacon instead of beef. I’m not a fan of warm tomatoes, so I skipped those too. I love that with just a short little bit of prep and cook time we now have breakfast for several days! Thanks!

    6. I used the fritatta recipe from “It Starts with Food”, with ground pork sausage. I did not cook it first (was in a hurry and just read the recipe as “1-2 palm fulls of protein”. It did brown slightly before I put in the other ingredients, but definitely not cooked all the way through. Any idea if it can be salvaged? Should I let it bake in oven for longer?

        1. The meat wasn’t cooked all the way through before I added the eggs. I left it in the oven for a bit longer than the recipe called for and it turned out great. I made a point of reheating it longer than I normally would, just in case.

    7. My husband and I both found this to be absolutely delicious when we made it for brunch yesterday and I was excited to have it leftover this morning because of your note that it’s better the next day. However, I found that was absolutely not the case for us unfortunately – it was terrible this morning! All you could taste was overcooked spinach and bland ground beef. Maybe microwaving it warped the flavor in some way, but I just wanted to put my experience out there! I’ll still be making it again, but perhaps in a smaller portion or with company to help us finish it off in one sitting.

      1. First time I’ve heard that sort of feedback about this dish. Eggs don’t reheat well in the microwave. I would reheat in a frying pan over very low heat, flipping a couple times until it’s warmed through.

    8. I added some zucchini and yellow squash and fresh sage & rosemary. Will definitely try some combos too. I can’t wait to make one with crab, sausage and sweet potatoes.

    9. Hi! This looks amazing. Is it freezable? It’s just me and I want this amazing dish to last me for a week’s worth of breakfasts 🙂 If it isn’t freezable, how long will it stay good in the fridge?
      Thanks!!

      1. Hi! Yes, you can freeze a fritatta but keep in mind it may be a little soggier when re-heating. It probably has a self life of a week in the fridge. When eating whole foods, the shelf life is a little shorter. 😉

    10. I loved this recipe! I didn’t have a skillet, so I used 9 x 9 glass casserole dish. I baked at 350 for about 45 minutes. I also put it in My Fitness Pal and its approximately 330 calories for 1/4 of the dish. Thanks for the awesomeness!!

      1. Yes, you can. I would try to wilt it down and drain any excess liquid before mixing it in with the eggs so that the frittata doesn’t get watery.

    11. I have never eaten a frittata before but, I ran across this recipe and decided to try it. I did not have paprika so, I changed the spices and used garlic salt and Italian seasonings instead. I did not have spinach so, I used broccoli. My husband does not like mushrooms so, I left them out. He LOVED it! Except for the two pieces I ate, he ate the whole pan. Thank you for a great idea!

    12. Love this recipe but I make it in individual muffin tins and undercook them slightly. Pop them out and freeze them. I make a couple of batches at once so I always have something a no-excuses tasty healthy meal to reheat.

      I am considering trying to mash one up and dehydrate it – to see how it rehydrates on the trail. (Eggs are tricky)

    13. Making this and it’s almost done. Looks really yumm and smells really good!! Can’t wait to try it! I’m your new fan! 🙂 x

    14. I just started The Whole 30 with my daughter and this is the first recipe we made for lunch. It’s delicious!!! Thank you so much for sharing. I was also wondering how long it will last in the frige but I see you said a week. That’s great. We also ate it warmed over a cold salad the next day with paleo ranch drizzled over. Amazing!!!

    15. I am afraid that mushrooms are a hated vegetable in our household. I notice that you use them in a lot of recipes – is there anything else that could easily be substituted. I often use zucchini instead but they do lack flavour. Thanks

      1. Hello,

        You could use diced eggplant. It has a reminiscent texture and it takes on the flavor of anything you put it in. As for flavor, onions and various peppers can be added.

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