Paleo Impossible Pie is one of my favorite simple meals to make. With countless varieties and possible combinations, this one-pan dish is a great way to easily get your veggies in without having to prepare them as a separate side dish.
I grew up loving my mom’s Bisquick™ Impossible Hamburger Pie (or broccoli or cauliflower…you get the idea). This frittata is very similar in taste, but is grain free, gluten free, and dairy free—which makes it perfect for a Whole30 or Paleo diet!
Hamburger, sweet potato (or potato), and broccoli is the combination that wins the day around here. The balance of starchy and leafy green vegetables alongside the protein makes it an amazing all-in-one meal that keeps me full and nourished throughout the day. Plus, it tastes great. 🙂
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I typically make this as a way to use up leftover hamburger patties and sneak a few veggies in my kids while I’m at it. 😉 They’re pretty finicky eaters, but they usually have seconds or thirds of this.
To make this for yourself, start by dicing up hamburger, sweet potato, and broccoli. (You can also substitute regular potato instead of sweet potato and either raw or frozen broccoli will do. You can add some diced onion, but I typically leave it out because my kids dislike it.)
Whisk up 8-10 eggs. I usually start with 8, but sometimes I need more because I used a little extra hamburger (I’m not going to leave half a hamburger hanging out in my fridge!) or sweet potato (maybe I grabbed one that was a bit too big). If the egg mixture doesn’t cover everything, then I add some more egg.
Preheat your oven to 415°. Cook your broccoli and your sweet potatoes in the microwave a bit; I usually do 4-5 minutes for raw broccoli and 2-3 minutes for sweet potatoes.
Heat up your oven-safe skillet on medium high heat. A cast-iron skillet works ideally for this.* If you need to, add a little olive oil or avocado oil. I find that I often don’t even need any oil if my skillet is well-seasoned.
Throw in the meat and veggies. Shake some onion powder and garlic salt, along with a little fresh-ground pepper, over everything.
Pour in your eggs. (Check the ratio of eggs to meat and veggies and add more eggs if they aren’t covering almost everything.)
Reduce the heat to medium low and stir just until everything until it is all coated in egg.
Remove the skillet from the heat. Shake everything down. (I often also take the back of the spatula and press the mixture down into the skillet.)
Pop it in the oven and bake for 15 minutes!
When you pull it out, it will probably be all puffed up, which is fine. You want it to be moist still, but not gooey. It will continue to cook a little bit from the residual heat of the skillet as it cools.
After giving it 15 minutes or so to cool, slice into it and enjoy! I usually do a big wedge for myself, and then I slice a wedge into strips for my kids; it cools faster that way, it is easier for them to eat, and it ensures that any big chunks get cut into a manageable size for them.
This is delicious at breakfast, lunch, or dinner. It refrigerates well and leftovers make a great, nutrition-packed meal (or, snack—I’ll be honest, I’ve done that) that can be eaten anytime. This is my favorite combination, but feel free to experiment and play around with other ingredients. Enjoy!
*Note: I love my cast-iron skillet that my mother-in-law gave me! I use it multiple time a day. If you’ve never tried one, here are the basic pieces I would recommend to get you started!