CAST IRON FRITTATA

CAST IRON FRITTATA

We know breakfast is one of the harder meals to prepare and have on hand. You plan on making something in the morning, and then you hit an extra snooze button, leaving you no time to cook. Now you are at work, starving and the break room donuts are staring you down! Prepare this recipe ahead of time to help with those busy mornings!

There are two parts to this recipe for today, which will allow you to cook the frittata AND have some leftover chorizo for lunch or dinners. If you don't have time to make Lucy's Chorizo goodness, you can use a taco seasoning for the ground turkey. This recipe is an easy one to play around with the veggies. If you don't like any items, swap them out for a vegetable you enjoy! Some things that would work well - Mushrooms, tomatoes, squash, etc.

Lucy's Chorizo Goodness

Ingredients:

  • 2lbs/900 grams Ground turkey or beef (90% or leaner)

  • 6-8 California Pepper/Guajillo chili DRIED (you can get a mix of both or just one

  • You can find these in the Hispanic section of the grocery store

  • 1/4 tsp Cinnamon

  • 1/2 tsp Black Pepper

  • 1/2 tsp Cumin

  • 1-2 Garlic Cloves

  • 1/2 tsp Oregano

  • Dash of cloves- go easy here

  • 1/4 tsp thyme

  • 1/4 Cup White Vinegar

**Optional for a little more spice- Red Japanese red pepper (also found in the Hispanic section of the grocery store)

Instructions:

  • Bring a pot of water to a boil and drop the California Pepper/Guajillo Peppers in. Let them boil in the water until soft. Remove them and strain.

  • In a large pan on high to medium heat start cooking the ground turkey or beef. You can stir this while you start on the sauce. When it’s cooked bring down to low heat.

  • Remove the stems and seeds from the peppers

  • In a food processor combine the peppers, vinegar, and all spices- cinnamon, black pepper, cumin, garlic cloves, oregano, cloves, thyme, and red Japanese peppers (optional) This should be relatively thick, but if it too thick just add a little water

  • Once the sauce is done combine with the meat on high heat until its all mixed in. Then reduce the heat to low and let simmer

Cast Iron Chorizo Frittata

This is a spin off the Against All Grain recipe

Ingredients

  • 1 tablespoon/15 grams coconut oil

  • 8oz/240 grams ground turkey cooked

  • 2 medium/400 grams sweet potato, scrubbed and shredded. You can use a food processor or cheese grater.

  • 1 medium/86 grams bell pepper, diced. Pick whatever color you like. I use 2 different colors

  • 1/2 medium/37 grams yellow onion

  • 3 cups/261 grams spinach

  • 4 whole eggs

  • 8 egg whites (2 cups/256 grams)

  • ½ teaspoon salt

  • Avocado - optional topping

*Please Note -  you will follow these steps AFTER you make the ground turkey!

Instructions

  1. Preheat the oven to 350 degrees.

  2. Heat the oil in an oven-safe skillet over medium heat.

  3. Add the sweet potato, bell pepper, onions and cook these for 4 minutes.

  4. Beat the eggs with the egg whites. Season with salt. Pour these into the skillet, along with the spinach and cook for three minutes, stirring when first adding to combine all the ingredients.

  5. Note - I topped with spinach, but it came out too crispy. Be sure to mix in the spinach before you throw it in the oven.

  6. Place the frittata in the oven and bake for 12-15 minutes.

*Optional toppings: Avocado, salsa, cilantro etc.

Frittata template servings

  • 17 Servings Protein

  • 2.3 serving fat (if you want to skip the fat from the eggs, use egg whites) If you add an avocado account for that fat!

  • 4 Servings Carb

  • 4 Servings Veggies

Additional Ground Turkey Servings

  • 9 Servings Protein

Nutrition, Breakfast, Eggs, One PotMIranda Alcaraz