Tex Mex Frittata
1 red bell pepper, seeded and diced
1 jalapeño, diced and seeded (if you like spicy, keep the seeds)
Half medium size onion, diced
½ cup corn
1 cup ground beef (8 ounces)
¼ tsp smoked paprika
¼ tsp cumin
¼ tsp chile powder
½ tsp kosher salt
¼ tsp fresh cracked pepper
½ cup heavy cream
1 cup grated pepper jack cheese plus more for topping
Preheat the oven to 350 degrees Fahrenheit.
Heat a 10 inch cast iron skillet or oven proof pan to medium heat, drizzle a good amount of olive oil and add in the ground beef. Cook down for about 2 minutes, add a pinch of salt and pepper, plus the paprika, cumin and chile powder. Cook for 3 minutes until golden brown. Add onion, bell pepper, jalapeño, corn and a pinch of salt.. Continue to saute for about 5 minutes and cook until all vegetables are soft.
Meanwhile, in a medium size bowl, whisk the eggs, heavy cream, cheese, salt and pepper together. Set aside.
Once the vegetables are cooked tender, drizzle in some olive oil and pour in the egg mixture and mix slightly so the ground beef and vegetables are distributed evenly throughout the egg. Cook for about 2 minutes on the stovetop.
Place in the oven and bake for 18-20 minutes until the center is set.
Garnish with avocado, salsa, cilantro, sour cream.
Serve with a side of potatoes or fruit.