Chilli Hot Paleo Frittata

This super yummy frittata recipe is stacked with healthy goodness and can be used to fuel your day at breakfast, lunch, dinner and even can be used as a really great high protein snack.

Ingredients

• 450g lean ground beef

• 10 eggs

• 3 medium bell peppers, diced (Colour of your choice)

• 100g diced green chilis

• 1/2 cup chopped white onion

• 2 tbsp unsweetened nut milk (or you can use full fat canned coconut milk for more creaminess)

• 1 tbsp avocado oil

• 1 tsp onion powder

• 1 tsp garlic powder

• salt & pepper to taste

• avocado for garnish

Instructions

1. Preheat oven to 180 degrees Celsius

2. Add avocado oil to a cast iron skillet warmed on medium heat. While this is heating, crack eggs in to a mixing bowl and add onion powder, garlic powder, almond milk and salt and pepper. Whisk together.

3. Add onion and diced bell peppers, sautéing until veggies begin to just soften (about 3-4 minutes)

4. Add ground beef and taco seasoning to pan and cook until no longer brown, breaking into crumbles.

5. Remove skillet from heat and mix in green chilis. Spray the sides of the skillet with avocado oil spray Add in your whisked eggs and use a fork to distribute evenly through the pan

6. Place skillet in the oven and bake for 14-17 minutes until eggs are set (check eggs using a fork. It may look slightly runny but if the fork comes out clean you should be good to go)

7. Slice into 6 or 8 servings and garnish with avocado and jalapeño slices!