A quick and delicious frittata recipe infused with Mexican flavours and packed full of healthy ingredients. This is hands down one of my favourite breakfast recipes! The South of the Border Frittata is not only super easy to make but it makes enough to last me all week which is perfect for busy mornings.
Nutritional Value per serving: Calories 293, Fat 15g, Protein 28g, Carbs 11g
1 tbsp coconut oil
1/4 cup sweet onion, diced
1 small jalapeño, minced
2 garlic cloves, minced
1 cup sweet potato, grated
1 pound extra lean ground beef
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 cup salsa
8 Egg whites
Sea Salt & Pepper to taste
Preheat oven to 350F
In a large pan, sauté the onions and jalapeño in the coconut oil over medium heat until the onions are tender.
Mix in the ground beef and cook just until it starts to brown and add the sweet potato and garlic. Cook until the beef is completely browned and the sweet potato is soft. Add the chili powder, cumin, paprika and salsa. Stir and cook until heated through.
Transfer the meat mixture to a pre-greased 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.
In a large bowl, beat together the 12 eggs with salt/pepper and pour over the meat mixture in the baking dish. Cover tightly with aluminum foil and bake for 30 minutes. Remove the tin foil and bake for an additional 10-15 minutes or until the eggs are set in the middle.
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