One of my favorite things to do with this blog it to take our favorite foods and twist them into something new and different…and of course Whole30 or Paleo! This is a particularly fun recipe in which I was able to combine my loves of hamburgers, fritattas, ketchup and Whole30…a Hamburger Fritatta!
I started by sauteing some onions and browning a pound of organic ground beef (I use Moink meat…and if you are interested in trying it you can find a discount code here). I then added both to a parchment paper lined baking dish. I then added a mixture of eggs, nutritional yeast, coconut milk, salt and pepper…and then topped it all with sliced tomatoes.
The last step was to bake it until the eggs in the middle were firm. Serve on top of a bed of lettuce and top with compliant ketchup and mustard. There you have it, my Hamburger Frittata!
And while I left out the fries, you go could crazy and make some air fried potato wedges on the side! And if you have some Paleo bread on hand, you could serve a slice of this frittata on a few pieces of toast!
And trust me here about the parchment paper! It will save you sooooo much time with clean-up!!
- 1 Tbs olive oil (you could also use coconut or avocado oil).
- 1 medium red onion, sliced
- 1 Lb organic ground beef
- 10 large organic eggs
- ½ cup coconut milk
- ¼ cup nutritional yeast
- 2 large tomatoes, sliced
- Salt and pepper
- ½ head of iceburg lettuce, shredded.
- Whole30/Paleo ketchup and mustard for garnish.
- Pre-heat the oven to 400F.
- Heat a high sided pan to medium/high heat, and then add the olive oil.
- When the olive oil is hot, add the onions and sauté, stirring occasionally, until they begin to brown…5-8 minutes.
- When the onions begin to brown, remove them from the pan and set them aside.
- In the same pan that you used for the onions, add the beef, salt and pepper and cook until the beef is nearly fully cooked.
- While the beef cooks, wisk together the eggs, coconut milk, nutritional yeast some salt and pepper in a large mixing bowl.
- Into a parchment paper lined 9" x 11" pan, add the cooked beef and onions, then add the egg mixture and then top with the tomato slices.
- Bake for 25-30 minutes, until the eggs are firm in the center.
- Serve on top of shredded lettuce, and topped with ketchup and mustard.