Ground Beef Frittata With Okra and Eggplant
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tbs. of coconut oil or olive oil
  • ½ cup chopped shallots or red onion
  • ½ tsp. garlic powder
  • 1 tsp. of salt and fresh ground pepper to taste
  • 1 tsp. of cumin or any spices you prefer
  • 1 lb. of lean ground beef
  • ½ lb. of fresh okra, sliced or whole with heads removed
  • ½ lb. of Chinese eggplants, rounded sliced about ¼"
  • ½ cup fresh buffalo Ricotta cheese or any types of grated cheese
  • ½ cup of curly parsley, chopped
  • ½ tsp. of dried oregano
For the egg mixture:
  • 1 dozen eggs, beaten
  • ½ cup milk
  • 1 tbsp. of soya sauce
  • ½ tsp. of salt
  1. Heat the oven to 380F.
  2. Heat oil in large cast iron skillet over medium-high heat. Cook the onion, garlic, cumin, salt, ground pepper and ground beef until well browned.
  3. Add the okra and eggplant, cover and cook for 5 minutes or until wilted.
  4. Add the egg mixture and bake for 20 - 30 minutes.
  5. Once it's done baking, add the cheese, parsley and dried oregano
  6. Serve while still warm.
Recipe by Lani Cooks at