Mexican frittata
SERVES 6
KEEP ON TRACK per serving
FAT 24G
CARBS 7G
PROTEIN 16G
30 ml (2 tbsp) olive oil
½ onion, peeled and chopped
½ green sweet pepper, chopped
1 jalapeño pepper, chopped finely
250 g beef mince
10 ml (2 tsp) smoked paprika good pinch of salt
125 ml (½ cup) Mexican-style tinned tomatoes (or whole peeled tomatoes)
6 eggs
250 ml (1 cup) buttermilk
50 g Cheddar, grated
TO SERVE
60 ml (¼ cup) crème fraiche fresh coriander leaves
1 jalapeño pepper, sliced thinly
1. Preheat the oven to 200°C.
2. Heat the oil in a medium ovenproof non-stick pan over medium heat. Add the onion, green pepper, chilli and smoked paprika. Cook for 6–7 minutes, until soft and fragrant.
Add the mince in batches and
