This southwestern frittata is loaded with potato, beef, rice, cheese, and more for a hearty breakfast, brunch, or anytime meal.
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Hearty Southwestern Frittata with Potato and Beef

This southwestern frittata is loaded with potato, beef, rice, cheese, veggies, and more for a hearty breakfast, brunch, or anytime meal.
Course Brunch
Cuisine Southwestern
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 8
Calories 324kcal
Author Alyssa

Ingredients

  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground oregano
  • 1/8 tsp ground cumin
  • 8 eggs
  • 1 tbsp olive oil
  • 1 medium russet potato, diced small
  • 1 small yellow onion, diced
  • 3 cloves of garlic, minced
  • 3/4 lb cooked ground beef
  • 1 cup cooked rice
  • Half of a 14-5 oz oz can of petite diced tomatoes
  • 1/2 cup corn kernels
  • 4 oz shredded pepper jack or cheddar cheese
  • Half of 1 jalapeno pepper, seeds removed, diced
  • Cilantro for serving

Instructions

  • Preheat oven to 400°F. Stir together salt, pepper, chili powder, paprika, oregano, and cumin in a small bowl and set aside.
  • Add eggs to a bowl and beat until light and creamy. Set aside.
  • Heat a cast iron or oven-safe skillet over medium-high heat and add olive oil. Once heated, add diced potato and onion and cook for 3-4 minutes, stirring occasionally, and then add the garlic. Continue to cook until the onion and potato are golden-brown, stirring occasionally so that all sides of the potato/onion cook evenly.
  • Add beef, rice, tomatoes, and corn to the skillet and stir, heating everything for a minute or two.
  • Evenly scatter spice mix over top of the ingredients in the skillet and stir.
  • Scatter shredded cheese and diced jalapeno over the ingredients, and then pour eggs into the skillet, lightly stirring so that the eggs are evenly dispersed throughout the filling. Let the frittata cook on the stove top for a few minutes so that the edges set.
  • Transfer skillet to the oven and bake for 10-12 minutes, or until the eggs have set. Let the frittata rest for a few minutes before slicing. Sprinkle chopped cilantro over top for serving.

Nutrition

Calories: 324kcal | Carbohydrates: 26.8g | Protein: 20.2g | Fat: 14.9g | Saturated Fat: 6.2g | Cholesterol: 205mg | Sodium: 516mg | Potassium: 399mg | Fiber: 2.1g | Sugar: 1.9g | Calcium: 12% | Iron: 15%