Description
This Southwest Breakfast Frittata is a bold, protein-packed way to start your day. Loaded with seasoned ground beef, colorful bell peppers, green chiles, and spices, this gluten-free dish is baked to perfection and topped with creamy avocado for a delicious Mexican-inspired breakfast or brunch.
Ingredients
1 lb ground beef (96% lean)
10 eggs
3 medium bell peppers (green, red, and orange), diced
1 (4 oz) can diced green chiles
1/2 cup chopped white onion
2 tablespoons unsweetened nut milk or canned coconut milk
2 tablespoons taco seasoning
1 tablespoon avocado oil
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Avocado for garnish
Instructions
Preheat oven to 375°F (190°C).
Heat avocado oil in a cast iron skillet over medium heat.
In a bowl, whisk eggs with nut milk, onion powder, garlic powder, salt, and pepper.
Add chopped onion and diced bell peppers to the skillet and sauté for 3–4 minutes until softened.
Add ground beef and taco seasoning to the skillet. Cook until browned, breaking into crumbles.
Stir in green chiles and remove from heat. Spray skillet sides with avocado oil spray.
Pour egg mixture into the skillet, using a fork to evenly distribute.
Bake for 14–17 minutes, or until eggs are set and a fork comes out clean.
Slice into 6–8 servings and garnish with avocado slices or jalapeños.
Notes
Substitute with ground turkey or chorizo if desired.
Use full-fat coconut milk for extra creaminess.
Add shredded cheese or jalapeños for extra kick.
Leftovers keep well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
