I made this Cheeseburger Frittata because it's low carb and can be eaten throughout the week for a quick breakfast. My mom used to make something similar, which we called "Cheeseburger Pie." This was almost identical, except it avoided the extra carbs from the Bisquick. I added some tomatoes to mine for a little extra flavor, but you can also add peppers, mushrooms, etc. if you want an added boost. While I was eating this for breakfast, Chris also had this one night for dinner so it worked in both of our favors. Enjoy!
- 12-16 oz. (weight) ground beef
- 1/4 tsp. + dashes salt, divided
- 1/4 tsp. + dashes pepper, divided
- 1/4 tsp, + dashes garlic powder, divided
- 1 tbsp. olive oil
- 1 medium-large onion, chopped
- 10 large eggs
- 3 tbsp. milk
- 4 oz. (weight) cheddar cheese, shredded, divided
- Optional additions: bacon, sautéed mushroom, sliced/diced tomatoes
Butter or coat with cooking spray pie pan. (I used a 10" pie pan for this recipe, but a 9" deep dish should work as well.)
Brown hamburger with a few pinches/dashes of salt, pepper and garlic powder.
Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent.
Beat together eggs, milk, 1/2 of shredded cheddar cheese, and 1/4 teaspoon of each: salt, pepper, and garlic powder.
Evenly distribute the browned hamburger on the bottom of the pie pan, then top with sautéed onions.
Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.
Bake in 400°F oven for 15-20 minutes until set. (I used a 10" pie pan, so adjust cooking time accordingly for different size.)
Source: She Wears Many Hats