Frittatas are both an easy and delicious food. This egg dish tastes equally good warm or cold, and can be a perfect meal for breakfast, lunch, or dinner. Also, as long as you have eggs, you can put pretty much anything in a frittata and have it taste good.
This beef and zucchini frittata is Whole 30 (so that means gluten, sugar, and dairy free!) and super easy to whip up during food prep. You can make it on Sunday and have it in your fridge for breakfasts and lunches all week or you can serve it for brunch on Sunday. I'm, using ground beef in this one, but it would be equally delicious with ground turkey if you don't eat beef, or with potatoes and bell peppers if you don't eat meat. That's the genius of frittatas: you can make it totally to your taste AND clean our your fridge at the same time. It's a winner.
(Also, I called it rustic because I like the top of my frittatas to be browned and also I don't have to worry about it looking perfect. Fun fact: "rustic" makes it sound like your not perfect things are that way on PURPOSE so you never have to feel like you've failed. Try it out:
"I made a rustic birthday cake!" instead of "I totally ran out of frosting."
See?? Totally changes the perspective. You're welcome.)
Rustic Beef & Zucchini Frittata
Ingredients:
1/2 lb. ground beef
1 medium zucchini, chopped
1 white onion, chopped
8 eggs, beaten
1 Tbsp. cooking fat, such as olive oil or ghee (or butter if you aren't trying for whole 30/no dairy)
Salt and pepper to taste
Cook the ground beef in a heavy bottom pan over medium high heat, until no longer pink. Season with salt and pepper. Remove meat to a plate and drain the pan, retaining one tablespoon of grease. Add zucchini and onion to pan. Season with salt and pepper and cook until vegetables are softened and slightly browned, about 5 minutes. Return beef to pan and combine. Add cooking fat. Pour in beaten eggs and gently fold into meat and veg mix. Allow to sit, without stirring 3-5 minutes, until eggs are set on the side and bottom of pan, but still wet looking. *Carefully transfer to a pie dish Cook under the broiler (or at 500 degrees) for 5 minutes until the top is browned and eggs are cooked. Serve warm or refrigerate. Can be reheated of served cold.
Enjoy!
*If you're cooking the frittata in a cast iron pan or other oven safe pan, you do not need to transfer it to a pie dish; you can simply stick that pan in the oven. I use the pie pan because it's easier to store in the fridge and I need my cast iron throughout the week.
