Perfectly Balance Your Plate
Serve with 1 cup leafy green salad, 1 tbsp Creamy Ranch Dip, and 6 wholegrain tortilla chips.
1⁄2 tbsp oil
3⁄4 lb (340 g) lean ground beef or soy ground round
1 tbsp Taco Seasoning
1 pint cherry tomatoes
3 green onions
1⁄3 cup grated Parmesan cheese
2 tsp Roasted Garlic Aioli Mix
1 jalapeño, optional
Toppings (optional): sliced red onions, cilantro, lime wedges
- Preheat oven to 350° F.
- In a skillet, heat oil over medium-high heat. Crumble in beef and sprinkle with seasoning; cook, breaking up meat using the Ground Meat Separator, until meat is cooked through, about 3 min. Slice cherry tomatoes in half; reduce heat to medium and add to ground beef mixture.
- Meanwhile, in bowl, beat eggs. Thinly slice green onions. Add green onions, cheese, and aioli mix to eggs; mix well. Add to skillet and cook about 2–3 min, until eggs at the edges begin to set.
- Slice avocado in half; remove pit. Thinly slice each half. Slice jalapeño crosswise into thin rounds, if using. Arrange avocado and jalapeño on top of egg mixture. Place in the oven and cook about 4–5 min until frittata is puffed and just set.
- If time allows, let stand a few minutes before slicing and serving. Add additional toppings, if desired.
Per serving (1 slice): Calories 260, Fat 16 g (Saturated 5 g, Trans 0.2 g), Cholesterol 280 mg, Sodium 210 mg, Carbohydrate 6 g (Fibre 3 g, Sugars 2 g), Protein 21 g.
For an irresistible crispy top, place frittata under the broiler for a few minutes after cooking.