SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 328.8
  • Total Fat: 21.6 g
  • Cholesterol: 393.9 mg
  • Sodium: 720.5 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 28.2 g

View full nutritional breakdown of Mexican Frittata calories by ingredient
Report Inappropriate Recipe

Mexican Frittata

Submitted by: ALIFIT

Introduction

A great make-ahead breakfast, this is also good with peppers and tomatoes and diced green chiles. Get creative! A great make-ahead breakfast, this is also good with peppers and tomatoes and diced green chiles. Get creative!
Number of Servings: 8

Ingredients

    1.5 tbsp coconut oil
    1 onion, chopped
    1 lb ground bison or grass fed ground beef
    1 lb frozen chopped spinach
    1 small can sliced black olives, drained
    2 small cans mushrooms, drained
    .5 tsp ground cumin (not whole cumin seed)
    1 tsp chili powder
    1 tsp salt
    ground black pepper/crushed red pepper to taste
    15 eggs, beaten

Directions

Preheat oven to 400 degrees. Heat coconut oil over medium in a large oven-proof skillet. Saute onions until translucent. Add meat, crumble and brown. Add spinach until cooked through. Add remaining ingredients except eggs; taste to check seasonings and adjust as needed - if it tastes slightly overseasoned, you're on the right track - you have to have enough to season the eggs, too. Once seasoning is done, add eggs. Cook two minutes, working the eggs into and under the filling. Put skillet in oven for 13 minutes, until puffy and starting to brown. Cool 5 minutes, slice into 8 wedges, and serve or refrigerate for later.

Serving Size: makes 8 belly-filling wedges

Number of Servings: 8

Recipe submitted by SparkPeople user ALIFIT.






Great Stories from around the Web


Rate This Recipe