My initial attempt was plagued by my inattentiveness which resulted in 16 ounces of beef instead of 12 and 16 ounces of frozen spinach instead of 10. The recipe was still good, but the spinach over powered everything else. Will be a lot better when made properly, and I will be switching to 93/7 beef as the 96/4 I used on my first attempt was noticeably dry. This can be made the night before the poured into a pan and baked the next morning. A very good breakfast, though one that does take a bit of time.
Leftovers from this are excellent
Preheat the oven to 350°F (~175°C).
In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Set aside.
In a large cast iron skillet over medium high heat, saute the meat until it's cooked through.
Add the onion and mushrooms and saute until they are softened and slightly tender.
Add the defrosted and drained spinach. [Hint: start the spinach defrosting in the microwave after you preheat the oven so you aren't waiting for it to be done. You need to drain this well by squeezing out the extra moisture or your frittata will end up soggy.] Stir to combine.
Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
Lay the tomato slices on top.
Bake for about 20 minutes or until the eggs are set and not runny.
Serve directly from the skillet or slice and store for leftover.
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 221 (54%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 523.1mg||161 %|
|Sodium 598.3mg||21 %|
|Potassium 1040.6mg||27 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 9.5g|
|Protein 34.1g||49 %|
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Calories per serving: 408
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