Sticking to the Paleo diet takes planning. It’s too easy to grab what’s available and go — and oftentimes, that’s a starchy, sugary snack. At least that’s how it works for me. So, every Sunday, I plan that week’s meals and do the grocery shopping. I spend Sunday evening preparing some of those meals so I have them ready when the busy week gets underway. This dish falls into the make-ahead category and it’s super easy. Frittatas are classic one-skillet meals and they taste better the next day. I also like how versatile they can be. Don’t like spinach? Sub kale or broccoli. Prefer chicken over beef? That’s an easy substitute. The next time I make this, I will probably use chorizo or andouille instead of beef to ramp up the flavor, but this made a great grab and go lunch for me a few weeks ago. It’s great with a little Sriracha, too.
- 10 eggs
- 2 teaspoons smoked sweet paprika
- 3/4 teaspoon sea salt
- 1/2 teaspoon of black pepper
- 12 oz. of lean ground beef
- 1 small onion, diced
- 4 oz. package of mushrooms, sliced
- 10 oz. package of fresh spinach
- 1 tomato, sliced
Preheat the oven to 350°F. In a large bowl, beat the eggs with the smoked paprika, salt and pepper, and set aside. In a large cast iron skillet over medium high heat, cook the meat until it’s cooked through. Add the onion and mushrooms and cook until softened and slightly tender. Add the spinach. Stir to combine. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine. Lay the tomato slices on top. Place in oven and bake for about 20 minutes or until the eggs are set and not runny.