Frittata Egg And Hamburger Recipes

Steps:

• Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
• When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
• Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm or at room temperature.

Steps:

• Prepare your vegetables by dicing the Bell Pepper into 1/2″ chunks, Removing the Cilantro Leaves from the stems and chopping them up, cutting the Green Onions into 1/2″ long sections, and slicing the Roma Tomato into at least 5 good slices. Prepare the Seasoning Mixture by combining the Chili Powder, Black Pepper, Salt, Granulated Garlic, Onion Powder, Oregano, Paprika, and Cumin in a small bowl. Shred 1 Cup of Cheddar Cheese and set aside. In a Mixing Bowl crack 8 Cage-Free Eggs and whisk well. Pre-Heat the Oven to 375*F. Bring a Cast Iron Skillet or Oven-Safe Skillet up to temperature over Medium-High Heat on the stove and add 1 TBSP of Olive Oil. Then add the 1/2 Pound of Grass-Fed Ground Beef, and lightly brown while mincing well. Season the Grass-Fed Ground Beef with the Seasoning Mixture prepared in Step 2, and add 1/2 Cup Sugar Free Salsa of your choice. The hotter the Salsa flavor, the spicier this dish will be so keep that in mind if you do or don't like things spicy so you can adjust accordingly. After the Meat is fully cooked, remove from the pan and place in a Large Bowl off to the side for a few minutes. Using the rendered fats from the meat, add the Bell Pepper to the Cast Iron Skillet and cook the Bell Peppers for a couple minutes before adding the meat back into the Skillet. Cover the meat with 5-6 Slices of the Roma Tomato, sprinkle with the diced Green Onion, then pour the 8 Scrambled Eggs on top of the mixture, and top with the Shredded Cheddar Cheese. Place the Skillet in the Oven for about 30 Minutes, or until the egg mixture is firm and the cheese is bubbly. Remove carefully (the Skillet will be VERY hot), allow to cool a few minutes, and then serve.

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!