Beef and Pepper Frittata
| Number of portions: 4 | Prep time: 10 minutes | Total time: 30 minutes |
Ingredients:
- 8 large eggs
- ¼ tsp black pepper
- 1 lb (454 g) raw extra lean ground beef
- 1 tsp (5 mL) canola oil
- 1 medium red bell pepper, chopped
- 1 large russet potato, shredded
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 tsp fennel seeds
Directions
- Preheat broiler to high.
- Whisk eggs, ¼ cup (60 mL) water, and pepper; set aside.
- Cook ground beef in 10-inch (25 cm) ovenproof non-stick skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
- Heat oil in the same skillet over medium-high heat.
- Add red bell pepper, potato, garlic and onion; cook, stirring frequently, until soft, approximately 10 minutes.
- Stir in cooked ground beef and fennel seeds.
- Pour egg mixture over filling; lower heat to medium. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set.
- Place skillet under preheated broiler until frittata is puffed and set, 1 to 2 minutes.
- Cut into wedges to serve.
| Nutrient | Per portion |
| Calories | 297 kcal |
| Protein | 27 g |
| Carbohydrates | 15 g |
| Fat | 14 g |
| Fibre | 1 g |
| Sodium | 142 mg |