As high-protein breakfasts continue to shape how we eat, this savoury beef frittata offers a practical, satisfying way to start the day. Packed with protein and layered with cheeseburger-inspired flavours like lean ground beef and sharp cheddar, it’s a simple, satisfying option — perfect for weekend brunch or made ahead and portioned for easy weekday breakfasts.
Why Aim For 30g of Protein at Breakfast?
Aiming for around 30 grams of protein at breakfast is often recommended to promote satiety and reduce mid-morning cravings. This beef and cheddar frittata makes it easy to hit that target, delivering nearly 30 grams of protein per serving thanks to a combination of seasoned ground beef, eggs and cheese. Starting your day with enough protein can help support energy, focus and fullness throughout the morning — and plays an important role in maintaining strength and overall vitality over time.
This approach to building a high-protein breakfast extends beyond frittatas. An elevated take on avocado toast with lean beef offers a similarly balanced option — combining flavour, function and nutrients that support how you want to feel throughout the day.
A Smarter Take on Comfort Food
Inspired by the familiar flavours of a cheeseburger, this frittata brings a sense of comfort to a more balanced, everyday dish — hearty, satisfying, and easy to enjoy any time of day.
It’s just as suited to lunch or dinner as it is to breakfast — served warm or at room temperature, tucked into a pita with lettuce and tomato, or paired with a simple green salad.
Make-Ahead & Storage Tips
- Meal prep, simplified. Bake the frittata ahead of time and slice into portions for the week. Stored in an airtight container in the refrigerator, it will keep well for up to 4 days— perfect for quick, satisfying breakfasts or lunches.
- Freezer-friendly. Once cooled, cut into wedges and wrap individually or store in a sealed container. Freeze for up to 2 weeks. Thaw overnight in the refrigerator, then reheat gently in the microwave or a low oven until warmed through.
- Leftovers, reimagined. Tuck a slice into a warm pita or English muffin with lettuce and tomato for a quick lunch, or serve it alongside a simple green salad for an easy, balanced meal.
High-Protein Beef and Cheddar Frittata
Ingredients
- 1 tsp oil
- 1 lb Extra Lean Ground Beef
- ½ tsp each salt and pepper, divided
- 8 large eggs
- 2 tbsp milk
- ¼ tsp onion powder
- 1 small red onion thinly sliced
- 1 cup chopped spinach
- 1 small tomato seeded and diced
- ½ cup Cheddar cheese shredded
Instructions
- Heat oil over medium-high heat in a large cast-iron or broiler safe nonstick skillet. Add beef and sprinkle with half each of the salt and pepper; cook, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until meat is browned and thoroughly cooked. Drain and return to skillet; set aside.
- Whisk eggs, milk, onion powder and remaining salt and pepper in a bowl until blended.
- Return beef to medium heat. Add onion and spinach; cook for about 1 minute, until spinach wilts. Stir in tomatoes. Reduce heat to low and pour in egg mixture. Cook, for about 5 minutes, using a spatula to gently lift cooked portions around the edge of pan to allow uncooked egg to flow underneath, until bottom is set and top is almost set.
- Sprinkle cheese over top and place skillet under preheated broiler for 2 minutes to melt cheese and puff up frittata, or cover with lid and cook for 2 to 3 minutes on stovetop. Loosen around edge of frittata with a spatula. Cut into wedges and serve.
Notes
- Tuck leftovers into a pita with lettuce and tomato for lunch.
- Once cooled, cut into wedges; wrap in food storage wrap, then overwrap in foil or place in an airtight container and freeze for up to 2 weeks. Thaw in refrigerator overnight and unwrap and reheat in microwave or enjoy cold.
Find more inspiration on powering up your breakfast with the Eat Well, Age Well recipe collection.
