Mexican Frittata with Beef
This Mexican inspired Frittata with beef is filled with tons of flavor that is sure to satisfy anyone at the table. It can be served in 3 versions; kid, adult and baby. It’s Whole30. Keto and Paleo compliant.
Servings Prep Time
8people 5minutes
Cook Time Passive Time
30minutes 35minutes
Servings Prep Time
8people 5minutes
Cook Time Passive Time
30minutes 35minutes
Avocado Ranch
  1. Heat a cast iron skillet over medium heat with 1 tbsp ghee.
  2. Preheat the oven to 350°F
  3. Add the pressed garlic along and chopped yellow onion to the skillet. Brown together for a minute or two.
  4. Add in the Ground Beef and brown for 5- 6 minutes. Once browned add in the 2 tbsp tomato sauce and 1 1/2 tbsp taco seasoning.
  5. Meanwhile, whisk the 8 eggs along with the coconut milk, 3/4 cup cherry tomatoes, quartered, nutritional yeast, green chilies and lime juice until completely combined.
  6. Pour the egg mixture on top of everything in the skillet. Make sure the mixture is spread evenly over the beef for even cooking.
  7. Add the cast iron skillet to the oven and allow to cook 25-30 minutes.
  8. For the avocado ranch, add all the ingredients and mix in a blender or using an immersion blender and blend until creamy.
  9. Top with the remaining cherry tomatoes, 1 avocado, sliced, cilantro and drizzled with avocado ranch. Serve with fresh fruit and enjoy!
Recipe Notes

Click here to get the recipe for my Whole30 Taco Seasoning

Click here for my Whole30 60 Second Mayo

This will make a big batch of Avocado Ranch. Store the leftovers in the fridge for a couple of days. It may turn brown after that due to the avocado.