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: 6 servings
Ingredients
Mexican Frittata
- 1 lb ground beef
- 2-3 cloves garlic minced
- 1 medium yellow onion diced
- 8 large eggs
- 1 1/2 tbsp taco seasoning
- 3/4 cup salsa
- 1 4 oz can green chilis
- 1 tbsp avocado or olive oil
- 1/4 cup canned coconut milk or heavy cream
- 1/2-1 cup Mexican shredded cheese
- garnish with cilantro, avocados, tomatoes, jalapenos, sour cream and avocado ranch
Avocado Ranch
- 1 cup Greek yogurt mayo or
- 1 small avocado pitted
- 2 tbsp ranch seasoning
- 1-2 tsp apple cider or white wine vinegar
- 1-2 tbsp coconut milk canned unsweetened
Instructions
Frittata
- Preheat your oven to 375°F (190°C).
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet.
- Stir in the salsa, green chilies and taco seasoning, cook for another 2-3 minutes.
- In a mixing bowl, whisk together the eggs, milk or cream
- Pour the egg mixture over the beef and vegetable mixture in the skillet. Sprinkle the shredded cheese evenly over the top.
- Bake for 20-25 or until the frittata is set.
- Once cooked, remove the skillet from the oven and let it cool for a few minutes before slicing.
- Serve the frittata warm, with a drizzle of avocado ranch and optional toppings such as avocado slices, cherry tomatoes, jalapenos, sour cream and chopped cilantro.
Avocado Ranch
- In a food processor or blender, combine the avocado, Greek yogurt, ranch seasoning, milk and vinegar.
- Blend until smooth and creamy. If the dressing is too thick, you can add water, 1 tablespoon at a time, until you reach your desired consistency.
- Taste the dressing and season with salt and pepper as needed. Adjust any other seasonings to your liking.
- Transfer the avocado ranch dressing to a jar or container with a tight-fitting lid. Store it in the refrigerator for up to 3-4 days.
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.