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You’ll love this frittata that tastes like a cheeseburger! It’s a hearty breakfast or brunch entree that’s low carb, easy, and delicious!
Update: This recipe was originally published in 2021 and has been republished with all new photos.
Lately I’ve been making a lot of frittatas so you’ll be seeing several coming your way soon with a variety of flavor combinations. I like them to be thick and really reminiscent of a breakfast casserole. Think of them like breakfast casserole’s fancy cousin. Frittatas look so much more impressive but they’re actually easier and faster! A quicker cooking time is always a good thing to me!
This Cheeseburger Frittata includes plenty of a ground beef (or turkey) and two types of cheese! Cheddar really gives it that cheeseburger flavor but it’s the parmesan that I’m particularly crazy about. There’s just something about the distinctive salty taste of parmesan that really makes every bite special.
Ingredients for Cheeseburger Frittata
- Ground beef or turkey: I recommend lean ground beef or ground turkey for this easy recipe.
- Onion: White or yellow onion both work well. We’ll sauté onion before incorporating it into the frittata to get them perfectly tender and bring out their flavor.
- Tomato: You can dice a medium sized tomato or quarter cherry or grape tomatoes.
- Cheddar cheese: Shredded cheddar cheese adds big cheesy flavor to our frittata. You can use any shredded cheese you like but I am convinced cheddar is the best choice to really get that cheeseburger flavor.
- Parmesan cheese: Grated parmesan cheese brings a satisfying saltiness to this dish. It’s a really delicious contrast to the cheddar.
- Eggs: You’ll need 8 large eggs for this recipe.
- Milk: You can use any unflavored milk in this frittata. Whisking it with the eggs will help us achieve a lighter texture. I like 2%, 1%, or skim milk. An unflavored almond milk will also work.
- Seasonings: Garlic powder, onion powder, ground mustard, cayenne pepper, salt, and black pepper are the only seasonings you need to give this dish the best flavor.
How to Make a Cheeseburger Frittata
First brown hamburger and onion in a cast iron skillet with a little oil on medium-high or medium heat.
While that’s cooking, whisk together the eggs, milk, and seasonings in a large bowl. Then spread the beef mixture in the skillet.
Top with shredded cheese, parmesan cheese, and tomatoes. Pour in the egg mixture. Now it’s time to bake! It’s that simple!
What Size Cast Iron Skillet is Best for Frittatas?
Cast iron skillets come in a variety of sizes but the most common are the 10-inch and 12-inch. I use and recommend a 10-inch cast iron skillet for frittata recipes. While I love my 12-inch for making bacon, it can make your frittata too thin so I strongly suggest sticking with the 10-inch here.
Cast Iron Skillet Care
Cast iron is a naturally nonstick surface, so if it’s been seasoned correctly food won’t stick. However, if your cast iron isn’t well cared for then sticking may be an issue. If you’re concerned about the state of your skillet, wipe it down with olive oil before using it for this frittata recipe.
After each use, add a drizzle of olive oil. Wipe a very thin layer of the oil all over the inside of your skillet, just enough that the skillet is glossy. You don’t want any oil to pool and settle when you put the skillet away or it will get sticky. You’ll soon start to love your cast iron skillet again!
Can You Use a Pie Plate or Other Baking Dish When Making a Frittata?
The great thing about using cast iron for this recipe is that it can be used both on the stovetop AND in the oven! I do love not dirtying extra dishes! Having said that, you can absolutely use a pie plate or 10 x 10 baking dish instead. (I do not recommend a baking dish larger than 10 x 10 because the egg mixture will spread too far resulting in a very thin and likely overcooked frittata.)
Since they can’t be used on the stovetop you’ll need to cook beef and onion in a skillet first and then transfer to the bottom of the pie pan or baking dish once cooked. Then continue with the recipe as written.
Can You Prep This Frittata in Advance?
Yes! You can make it the night before, refrigerate overnight covered with a lid or foil, and bake the next morning (without the lid or foil).
How to Store Leftover Frittata
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can You Freeze This Frittata?
Absolutely. Some people don’t like reheated eggs so whether you do or not is just a matter of personal preference. I personally think the texture of a frittata is excellent whether fresh or reheated. If you do choose to freeze this, slice it and let it cool after cooking. Once cooled, store the frittata slices in an airtight container or freezer bag. Thaw when you’re ready to eat. Reheat in the microwave or in the oven at 350 degrees until warmed through.
How to Serve This Frittata
I love to serve each slice of frittata with a simple side like roasted potatoes, fruit, or a salad. My Easy Diced Air Fryer Potatoes are a great option. I also love Easy Seasoned Roasted Potatoes or Southwestern Skillet Potatoes with this.
Cheeseburger Frittata
Ingredients
Beef + Onion
- 1 pound lean ground beef or turkey
- ½ medium white or yellow onion, diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Finish
- 8 large eggs
- ½ cup milk
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
- 1 medium tomato, diced
Instructions
- Preheat the oven to 425 degrees.
- Add ground meat and diced onion to a cast iron skillet on medium to medium-high heat. Use a spatula to break up the meat as it cooks. Sauté until meat is browned and onion is tender.
- Meanwhile, whisk together the eggs, milk, salt, garlic powder, onion powder, ground mustard, cayenne pepper, and black pepper.
- When the meat and onion are done, turn off the stove. Spread across the bottom of the skillet so it's evenly distributed. Layer the shredded cheese, parmesan cheese, and diced tomatoes on top. Pour your egg mixture over everything.
- Bake until the center is just set, 12 to 15 minutes. Check to make sure the center isn't very wiggly and then remove from the oven. Let it rest for a few minutes before serving. The frittata will bubble a lot in the oven and settle down as it rests.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added ground ginger and smoked paprika.
My frittata required a lot longer baking then 12-15 minutes. It was more like 30-32 minutes.
I added chopped dill pickle and green onion on top for some freshness!
Hi Alexis! Thanks so much for the feedback! 15 minutes definitely should be enough time if you’re using a 10 or 12 inch cast iron skillet but I’m happy you found a time that worked for your oven and I love the addition of pickles and green onion!
I made this recipe last night for the family. The recipe was amazingly easy to cook and tasted incredible. My son, Zach, who is not fan of eggs ate his entire serving. This recipe is going onto the favorites list and will be made on regular basis.
I’m so happy your son enjoyed this even though he doesn’t like eggs. That’s highest praise indeed! Thanks so much for taking the time to comment, Marc!
This recipe was perfect and came out beautifully. I added 4 cups raw spinach and it was delicious. Thank you!
Love the addition of spinach! Thanks, Molly!