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Beef and Zucchini Frittata for Full GAPS

A savory Full GAPS skillet frittata with six eggs, ground beef, thinly sliced zucchini, onion and garlic. Cook the filling on the stovetop, then add the eggs and finish at 350°F. Makes one 12-inch skillet batch.
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Servings: 1 skillet batch
Course: Breakfast, Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs beaten
  • 1 tablespoon homemade ghee or homemade butter choose one
  • 8 ounces ground beef crumbled
  • 1 clove garlic minced
  • 1/2 onion minced
  • 4 zucchini thinly and evenly sliced
  • sea salt to taste
  • black pepper to taste

Equipment

  • 1 12-inch ovenproof cast-iron skillet Use two matching skillet batches at 2x; do not crowd twice the mixture into one pan.
  • 1 Mixing bowl and whisk
  • Board, knife, measuring spoon and broad spatula
  • 1 Food thermometer
  • Oven mitt and heat-safe support

Method
 

  1. Heat the oven to 350°F. Beat the eggs in a bowl. Mince the onion and garlic, thinly slice the zucchini, and have the beef and ghee or butter ready.
  2. Melt the ghee or butter in a 12-inch ovenproof cast-iron skillet over medium heat. Add the minced onion and sauté for about three minutes, stirring, until beginning to soften and turn translucent. Lower the heat if it catches.
  3. Add the sliced zucchini, crumbled ground beef and minced garlic. Sauté for another five to seven minutes, stirring and breaking up the beef, until the zucchini is tender and the beef is cooked through. Check ground beef to 160°F with a food thermometer. Season with salt and pepper.
  4. Remove the skillet from the burner. Spread the filling evenly, then pour in the beaten eggs so they cover the meat and vegetables evenly.
  5. Bake at 350°F for about eight to ten minutes, or until the eggs are firm and the center is set rather than liquid. Check the egg mixture to 160°F.
  6. Set the hot skillet on a heat-safe surface and let the frittata cool for five minutes before slicing and serving. Use an oven mitt for the hot handle.

Notes

Yield: One 12-inch skillet batch. A fixed number of servings and zucchini weight are not specified. Cut portions to suit your table.
Timing: Onion cooks about three minutes; beef and zucchini another five to seven; the oven step about eight to ten; then rest five minutes. Preparation and oven heating are additional, so no fixed total time is claimed.
Fat: Use one tablespoon homemade ghee or homemade butter, not a tablespoon of each. Ordinary butter follows cultured butter in GAPS dairy introduction. Contains eggs and a milk-derived fat; nut-free.
GAPS: Full GAPS. Pan-fried beef keeps this preparation separate from the gently cooked Stage 3 egg-and-vegetable meal and the roasted/grilled-meat route of Stage 4. Not No-Plant GAPS.
Doubling: At 2x use twelve eggs, two tablespoons fat, sixteen ounces beef, two garlic cloves, one onion and eight zucchini. Divide between two matching 12-inch skillet batches. Do not double the baking time.
Storage: Refrigerate leftovers in a covered container. Reheat a portion in the oven or gently in a pan until hot throughout.

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