A frittata that tastes like a cheeseburger? Oh yes baby! This hearty breakfast or brunch entree is easy and delicious!
Lately I’ve been making a lot of frittatas so you’ll be seeing several coming your way soon. I like them to be thick and really reminiscent of a breakfast casserole. But easier and faster!
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.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Ground beef or turkey
- Cheddar cheese
- Parmesan cheese
- Milk of your choice
Start by sautéing the ground meat and onion in a cast iron skillet with a little oil. While that’s cooking, whisk together the eggs, milk, and seasonings. Then spread the finished beef or turkey and onion 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 way 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, wipe the inside of your skillet with a very thin layer of olive oil, 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?
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 sauté the meat and onion in a skillet first and then transfer it to your baking dish once cooked.
Can you prep this 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).
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. 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 store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to serve this
Serve with a side of potatoes, fruit, or a simple salad.
More recipes like this:
Beef + Onion
- 1 lb lean ground beef or turkey
- 1/2 medium white or yellow onion, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 eggs
- 1/2 cup milk
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 medium tomato, diced
- 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.