I’ve found frittatas (baked omelettes) to be an easy and nutritious way to make familiar foods low carb and more nutritious. I’ve made pizza frittatas several times but this enchilada frittata is my favorite thus far. A 1/4 cup of corn kernels, a couple tablespoons of masa harina (corn flour), or 2 corn tortillas cut into strips can be added to this frittata to increase the enchilada flavor if they’re part of your diet.

6 eggs
1 cup cheddar cheese or dairy free cheddar shreds
1/2 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1/4 cup sliced black olives
2 Tbs salsa verde
2 Tbs chopped green chilies or jalapenos
2 Tbs butter or coconut oil, divided
1 Tbs milk or non-dairy milk alternative
2 tsp ground cumin
2 tsp mild chili powder
1 tsp salt
1/2 tsp ground black pepper

Preheat oven to 350*F.  Prepare a cast iron skillet or a glass pie plate with 1 tablespoon coconut oil or butter. In a large saute pan, melt the other tablespoon of coconut oil or butter. Add the onions and garlic and cook on medium heat until the onions are translucent. Add the ground beef, salsa verde, green chilies or jalapenos, ground cumin, mild chili powder, salt, and pepper to the onions and garlic. Cook until the meat is brown. Remove from heat and strain out any excess fat. Spread the ground meat in the bottom of the prepared baking dish. Add the black olives and shredded cheese. In a medium bowl, lightly beat the eggs and milk with a fork. Pour the eggs over the meat and cheese in the baking dish. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.