Trying to manage a balanced diet is difficult for me. One of the hardest things is to make sure I’m getting enough healthy protein. During a busy day, carbs are usually the quick go-to meal for me, but I’ve found when I focus on getting more good protein during the day I function much better, physically and mentally. I feel more even keel, if you know what I mean.
Enter the frittata. A frittata is a great meal option for breakfast, lunch, or dinner. It’s quick like an omelet, and much lighter than its cousin the quiche. And like an omelet or quiche, the frittata flavor combinations are endless. It’s the perfect “clean out the fridge” meal.
For this version I had cheeseburger on the brain, so a Cheeseburger Frittata it was. I added browned ground beef, cheddar, and sautéed onions, but like any burger, build it like you want. Add some bacon, substitute a different cheese, or maybe mushrooms? Yum, mushrooms would be mighty nice.
Also, while a frittata is usually made stovetop in a skillet then finished under the broiler, I baked this one in a pie pan for the whole cook time. I found it gave a lighter texture, and it was easier, no fuss.
Take a second to assess your fridge, see what you have on hand and let’s make a frittata. Let me show you how I made this one.
You’ll need eggs, a little milk, cheese (I used cheddar), browned ground beef, sautéed onions, and seasonings. I used salt, pepper and garlic powder (our favorite hamburger addition). Pretty simple stuff.
Begin by cracking the eggs into a large bowl.
Next add the milk, half of the cheese, and 1/4 teaspoon of each of the seasonings. Beat all together until combined well.
In a pie pan coated well with butter or cooking spray, layer the browned ground beef and sautéed onions. Note: I used a 10″ pie pan, but a 9″ deep dish pie pan would work nicely here and give you a thicker frittata, too. Remember to adjust cook time for different sized dishes.
Pour the egg mixture over the ground beef and onions.
Spread the remaining cheese evenly over the top.
Bake in a 400°F oven for about 15-20 minutes until center is set. Oven temperatures vary so be careful and watch for overcooking.
Slice a piece and serve with a side of fruit for breakfast, or with a salad and/or soup for lunch or dinner. Frittata is flexible like that. Enjoy!
If you have any other frittata combos, please share below in the comments. I’m in a frittata-making mode right now.
A simple Cheeseburger Frittata for a quick, low-carb cheeseburger meal.
- 1 pound Ground Beef
- ¼ teaspoons Plus Two Dashes Of Salt, Divided
- ¼ teaspoons Plus Two Dashes Of Pepper, Divided
- ¼ teaspoons Plus Two Dashes Of Garlic Powder, Divided
- 1 Tablespoon Olive Oil
- 1 whole Medium-large Onion, Chopped
- 10 whole Large Eggs
- 3 Tablespoons Milk
- 4 ounces, weight Cheddar Cheese, Shredded, Divided
- Optional Additions: Bacon, Sautéed Mushroom, Sliced/diced Tomatoes
Preheat oven to 400 F.
I used a 10″ pie pan for this recipe, but a 9″ deep dish should work as well. Grease it with some butter or spray it with cooking spray.
Brown the beef in a skillet over medium heat with a dash of salt, pepper and garlic powder.
In another skillet, heat olive oil over medium heat and sauté onion with a dash of salt and pepper. Saute until onions are translucent.
Beat together eggs, milk, 1/2 of the shredded cheddar cheese and 1/4 teaspoon of salt pepper and garlic powder.
Evenly distribute the browned hamburger on the bottom of the pie pan then top it with the sautéed onions.
Pour the egg mixture over the top of the hamburger and onion. Top that with the remaining cheese.
Bake at 400 F for 15-20 minutes until set. (I used a 10″ pie pan, so adjust cooking time accordingly for a different size of pan.)
Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.
Comments are closed for this recipe.
Gerry Love Frying Pan on 3.6.2012
Emmm.. yummy it’s look very delicious want to try it at home..
lynn @ the actor's diet on 2.11.2012
i think this is my dream come true!
A Mama With Flavor on 1.31.2012
OK. THIS will be the first frittata recipe I try.
fanniehp on 1.29.2012
I make mine in a skillet and then broil it to brown it and finish setting the eggs. i like mine with diced potatoes, red pepper strips, sundried tomatoes, spinach, and either goat or feta cheese. Leftovers make a great breakfast in a hurry.
Tia on 1.29.2012
I like to do this with country sausage, red bell pepper , onion and cheddar…..It great served with a red potatoe hash
jaymelty on 1.28.2012
I made this tonight. It was scrumptious. The only thing I did different is I did it all in my cast iron skillet. Just did not want to dirty 3 pans. It is after all a lazy Saturday. Thanks for the recipe. My hubby loved it too!!
ValerieM on 1.28.2012
I put chopped green chilies and sweet onion to the bottom of the dish and add the egg mixture on top. Then serve with green or red salsa. Really good.
Debbi Hernandez on 1.27.2012
I have change my eating habits to protein and some veggies – basically no or low carb and sugars. I love the recipes on here but most of the time they have ingredients that are not in my life.
I made this recipe for a few friends and added the bacon (which I have heard called meat CANDY) and it was gone instantly. I made a second batch the same night and gone again. On Sundays I usually precook eggs, chicken and burger so I have something on hand to eat. I will say this is now my go to favorite precooked, in the fridge and ready for me at a moments notice.
Lindsey F S on 1.26.2012
I make one for dinner with thinly sliced red potatoes, brocolli, mushrooms, bell peppers, and pepper jack. I sometimes will add some crumbled breakfast sausage for added bulk and protein. It’s delicious and now I want some!
jermak99 on 1.25.2012
I made this tonight for dinner and it was EXCELLENT!! My kids even liked it! I had never made a fritatta before in my life, but this was so easy, I will be sure to do it again soon. Also, the flavor and add in possibilites are endless! Thank you for this recipe, it’s a keeper
Nicky Singh on 1.25.2012
Oh, that cheeseburger frittata looks so good! If I could only find good quality ground beef here in India.
Marcia Ann on 1.24.2012
Being in New Mexico, green chiles are a must — also would add some chopped roasted red (sweet) pappers for color.
Ethel Quiram on 1.24.2012
These all sound so good.
I have Kale (slice it skinny) in my garden, broccolli, cauliflower, onions,
fresh mushrooms sauteed with the onions, pepper jack cheese, and a little mooooosarella….. both shredded, a couple hands full,
scallions, added on top last,
of course the eggs, and a teaspoon of baking powder, ground sea salt, tri color ground pepper, and sneak in a hot pepper of choice.diced very finely….
a dozen eggs little milk,
a couple fresh garlic cloves.
I have used my wok lid to cook slowly on the stove. I like to cook them in my cast iron skillet. I have even made them in my dutch oven over a wood fire, or coals……
Makes a great sandwich on a cibata roll with butter, lettuce and a tomato slice, the next day……
Well, flitter now I’m hungry………
Sour cream on top to serve.
Peace L. on 1.24.2012
Watching my wieght and not into hamburger, I’m going to make this, only I’ll modify this recipe and make it a veggie frittata. I’ll skip the hamburger, but I’ll add the mushrooms and onions and tomatoes, [and maybe some cooked broccoli?]
In place of the cheddar, I’ll use drained-fat free cottage cheese.
My mouth is watering already!
Diana Morrison on 1.24.2012
I make frittatas the old-fashioned way in a frying pan. A small one can flipped over to cook the top side, or the pan placed under the broiler to brown and bubble the top.
Sliced and browned “rope” sausage, such as Eckrich or Hillshire Farms . Garlic and onion. Boiled and peeled potato. Penzey’s pasta sprinkle or assorted Italian herbs to suit. Parmesan cheese. Chopped broccoli is a good addition.
Mary on 1.24.2012
Made this last night for dinner and served it with steamed asparagus. My kids and husband loved it! This will be making a repeat performance in this house. Seems like a lot of eggs, but when you cut it into individual servings it is only like 1 1/2 to 2 eggs per serving. Very filling and loaded with protein.
Paula Clark on 1.24.2012
Am I the only one who makes pretend frittata with Bisquick. Their Impossible Cheeseburger pie has been on out menu for so many years I can’t even remember. The recipe is on their website, used to be on the box until we all got embarrassed about eating hamburger but it’s the same idea only it uses 1/2 cup Bisquick(or any baking mix) and only 2 eggs.
Mary Lou on 1.24.2012
When I learned how to make a Frittata from my Italian grandmother she only used ricotta cheese. I haven’t made one in many years but this inspired me to try one again! Thanks.
DaCook on 1.23.2012
I bet adding a small, well drained can of diced green chilis would taste good too. I love simple dishes and this sounds so good.
juli on 1.23.2012
We have chickens, so we eat fritata regularly around here. I love kale, tempeh, tomato, onions and garlic. The kids favorite is turkey bacon and feta.
Marie M. on 1.23.2012
I made this tonight for supper and it was a hit. I added some crumbled bacon to make it a bacon-cheeseburger frittata. I used a deep dish pie pan and it took about 45 minutes to cook. I’ll make it for brunch next time.
Yanica on 1.23.2012
How ’bout a veggie fritata with sauted white corn & zucchini, roma tomato, green onion, basil and mozzerella. Very yummy (and good way to get some veggies in!)
Meg on 1.23.2012
Looks good! I just made my first frittata last week, using a recipe from Real Simple magazine: Potato, Ham, and Spinach Frittata. It was yummy! Kids ate it up – spinach and all!
Sarahlee on 1.23.2012
I made minis (in muffin cups) just the other day with Roma tomato, red onion, ham and cheese. Kids and adults really liked them.
T2Nashville on 1.23.2012
My favorite is a simple green onion, topped with small dollops of ricotta and sprinkles of parm, then baked. YUM!
An Island Mom on 1.23.2012
I love this. And with simple ingredients, it’s kid-friendly. I may get my three children eating frittatas yet!
Mary on 1.23.2012
Has anyone ever made this with Egg Beaters (or similar)? Did it taste okay and set up okay?
Linda on 1.23.2012
A frittata is a great meal option when you don’t have a clue what to fix, but you have eggs and other groceries. This looks great!
Anne Payne on 1.23.2012
Such a nice alternative to an omelet. I will have to try one of these.
Katie Schultz on 1.23.2012
I recently made one with chicken marinated in taco seasoning, stewed tomatoes, green chilies, beans, corn, and pepper jack cheese. Then it can be served with salsa and/or sour cream. Yum!
Rachel M. on 1.23.2012
I like to use breakfast sausage in mine.
Kelly B on 1.23.2012
I like the combination of spinach, feta, and tomatoes.
Lesley on 1.23.2012
Looks awesome. Thanks!
The Mrs @ Success Along the Weigh on 1.23.2012
I can’t begin to tell you how delicious that looks. Must eat breakfast! I think this is going to be breakfast tomorrow morning when the Mr is home!
melissad on 1.23.2012
Feta, black olives, tomatoes, oregano… yum!
Heather (Heather's Dish) on 1.23.2012
we have been so obsessed with fritattas lately and this is no exception! i’m drooling and need this for breakfast
Tabitha (From Single to Married) on 1.23.2012
Anything with the word “cheeseburger” in it has to be good!