Cook along with Nutrition and Food Skills Educator, Andrea Villneff.
What is Maximum Fat Content?
The Canadian Food Inspection Agency (CFIA) regulates Canada’s food system. Their requirements for food labelling cover everything from allergen warnings and nutrition tables to the descriptors used on meat packaging. In the case of ground meat, these descriptors refer to the maximum fat content of the meat in that package.
In Canada, a package of ground meat, whether beef, turkey, veal, chicken, pork or lamb, contains only minced meat (no fillers, binders, preservatives) and comes labelled as either Extra Lean, Lean, Medium or Regular.
This means that a 1 lb package of Lean ground chicken is in the same fat content category as 1 lb of Lean ground beef (up to 10% fat, that is).
Here’s a breakdown of the fat content of ground meat as regulated by CFIA:
- Extra Lean – maximum fat content of 10% (90% lean)
- Lean – maximum fat content of 17% (83% lean)
- Medium – maximum fat content 23% (77% lean)
- Regular – maximum fat content 30% (70% lean)
- About maximum fat content as defined by the Canadian food inspection agency
- how to prepare the egg mixture
- how to cut red onion
- how to de-seed a tomato
- how to cook eggs
- Download recipe and assemble the ingredients
- Wash hands, tie up hair, put on your apron
- Start cook along video and prepare the recipe
- Heat oil in a large ovenproof non-stick skillet over medium-high heat. Sprinkle ground beef with half of the salt and pepper and cook for 8 minutes, breaking into small chunks with back of spoon, until meat is browned and completely cooked. Drain and set aside on a plate until ready to use.
- Whisk eggs, milk, onion powder and remaining salt and pepper in a medium sized bowl.
- Return beef to the non-stick skillet and stir in onions and spinach. Cook until spinach wilts, about 1 minute. Stir in tomatoes. Turn heat to low and pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 5 minutes.
- Sprinkle cheese over top and place skillet under preheated broiler for 2 minutes to melt cheese and puff up frittata, or cover with lid and cook for a couple minutes on stovetop. Loosen around edge of frittata. Cut into wedges and serve with ketchup for dipping.
If you have Big Batch Beef in the freezer, use 2-1/2 cups of that instead of fresh ground beef to make this recipe super speedy.