Let me first start by saying that my husband has an “issue” with eggs. It’s totally mental. It stems from raising chickens as a child…from where a child perceives that eggs come from…from the chicken’s butt. Yes, he is a grown man and understands nature better than that these days, but he still has a mental problem with eggs. He will eat eggs as in ingredient in things. As long as he doesn’t see them, it’s ok. But if he sees them, say in potato salad for instance, no way, not gonna touch it. And don’t even think about deviled eggs. I’ve never seen him touch one. They aren’t even allowed on his plate to transport to the kids.
BUT he will eat omelets IF they are filled with a bunch of meat, veggies and cheese. I don’t know, don’t ask.
So with that said, I have been wanting to try a frittata for quite some time. I was under the assumption that they were close enough to an omelette, I thought no big deal. I would make one with lots of hamburger and cheese. He’ll be cool with that.
So, I feel like I rocked my first frittata. It all cooked through, didn’t stick to the pan. You see in my world, that’s all it takes to count as a win. Because it doesn’t always go so smoothly for me doing new things in the kitchen the first time.
I made a 10 in one for my husband and I to share and a 6 in one for the kids to share. Theirs with some Feingold Stage 2 items removed (mainly tomatoes).
I set the kids’ on the table first. My husband immediately asks “WHAT. IS. THAT?”
“It’s frittata” I reply and walk back to kitchen to get the rest of the meal.
“Is that EGG?” he hollers back.
“But is it made with eggs? Am I supposed to be eating one of those too?”
“Yes, it’s made with eggs. How is it much different than an omellette?”
Thankfully, we have a strong enough relationship after 10 years that I avoided the “You know I don’t like eggs” conversation for the 138th time. Instead, he said nothing. He sat and gave it a try. Two bites in, he looked up and said “This is good”.
Then a few bites later…”This is really good”.
After cleaning his plate, “Is there any more?”…”Can you start making this for breakfast?” Yay, I’m slowly winning him over to eggs.
Cheese Burger Frittata
8 eggs (I used farm fresh eggs from my in-law’s chickens)
1 cup precooked ground organic beef
1/2 cup onions diced
1/4 cup organic kale chopped
1/2 cup organic tomatos
2 cloves garlic minced
1 cup shredded grass fed cheese (I used Dubliner)
To get started, I referred to the Farm Fresh Frittata recipe from Amazing Graze Farms to guide me through the method.
Preheat oven to 350.
I used a 10 in cast iron skillet. Preheated it on the stove top for a couple minutes, then added some coconut oil to coat.
I then added my beef and onions to the skillet to warm and brown.
Add the tomatoes, garlic, and kale. Simmer until all is softened and cooked to your liking.
As that was simmering, I mixed up my eggs in the blender with salt and pepper.
Pour the egg mixure into the skillet, making sure all the add ins are evenly spaced throughout.
Cook on stove top until the edges begin to firm up and you can pull them away from the pan with a spatula like below.
Then place it in the oven and bake until all the egg has become firm and cooked throughout.
After it was completely cooked, I topped it with shredded cheese.
I then put it back in the oven until all the cheese was melted.
I sliced with a pizza cutter, served, and we enjoyed.