Spinach Beef Frittata
My initial attempt was plagued by my inattentiveness which resulted in 16 ounces of beef instead of 12 and 16 ounces of frozen spinach instead of 10. The recipe was still good, but the spinach overpowered everything else. Will be a lot better when made properly, and I will be switching to 93/7 beef as the 96/4 I used on my first attempt was noticeably dry. This can be made the night before, poured into a pan and baked the next morning. A very good breakfast, though one that does take a bit of time. Leftovers from this are excellent.
My initial attempt was plagued by my inattentiveness which resulted in 16 ounces of beef instead of 12 and 16 ounces of frozen spinach instead of 10. The recipe was still good, but the spinach overpowered everything else. Will be a lot better when made properly, and I will be switching to 93/7 beef as the 96/4 I used on my first attempt was noticeably dry. This can be made the night before, poured into a pan and baked the next morning. A very good breakfast, though one that does take a bit of time. Leftovers from this are excellent.
- Carbohydrate 14.407062306275 g
- Cholesterol 523.133027124 mg
- Fat 24.533871099175 g
- Fiber 4.87229059323927 g
- Protein 34.069103254195 g
- Saturated Fat 8.5069873363155 g
- Serving Size 1 1 Serving (447g)
- Sodium 598.328298473 mg
- Sugar 9.53477171303573 g
- Trans Fat 4.0769587035135 g
- Calories 408 calories
Step-by-step
- Preheat the oven to 350°F (~175°C).
- In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Set aside.
- In a large cast iron skillet over medium high heat, saute the meat until it's cooked through.
- Add the onion and mushrooms and saute until they are softened and slightly tender.
- Add the defrosted and drained spinach. [Hint: start the spinach defrosting in the microwave after you preheat the oven so you aren't waiting for it to be done. You need to drain this well by squeezing out the extra moisture or your frittata will end up soggy.] Stir to combine.
- Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
- Lay the tomato slices on top.
- Bake for about 20 minutes or until the eggs are set and not runny.
- Serve directly from the skillet or slice and store for leftover.
Frozen spinach requires deliberate handling before it ever touches a hot pan, acting as the primary variable that determines whether the final dish succeeds or fails. Excess water trapped within the cell walls of thawed greens will inevitably leach out during baking, turning a firm egg custard into a watery pool. Thoroughly wringing the defrosted vegetables through a clean kitchen towel removes surplus liquid, allowing the protein structure of the eggs to set properly.
Technique and Doneness
Cooking this dish successfully relies on a seamless transition from a stovetop skillet to a 350 degrees Fahrenheit oven. Starting the ground beef, onions, and mushrooms in a heavy cast-iron skillet builds foundational savory depth through browning before the eggs enter the equation. Visual cues dictate when the baking process is complete. Gently shaking the pan reveals whether the center has fully set; the edges should feel firm while the middle shows no visible liquid movement or wet sheen.
- Use 93/7 ground beef instead of leaner 96/4 blends to prevent the meat layer from drying out during the initial sauté.
- Defrost the spinach immediately after preheating the oven to streamline preparation timing without slowing down workflow.
- Store leftover portions in an airtight container in the refrigerator for up to three days, reheating gently over low heat.
