“Steak and Vegetable Frittata”

Does it you’re making breakfast more often since we’re all at home? I think that maybe true for many of us. Plus it’s a great time to share a family moment together. That’s the one thing I miss the most is being able to share meals with family and friends. My husband and I share breakfast with friends at least once a month. So as soon as we’re able to get together my Steak and Vegetable Frittata will be on the menu. This frittata is simple with no fuss served at breakfast, brunch, or lunch.

Steak and Vegetable Frittata

This frittata came about when a couple days earlier I had made Flank Steak Burrito Bowls for dinner. I purposely bought a larger piece of flank steak to use for another meal yet had no idea what that would be. I like to do this and if I’m not sure what to do, I freeze the meat for later and nothing goes to waste. Since burrito bowls were on a Friday, it made sense to do something for breakfast on Sunday. My husband loves eggs so this recipe was right on time. You’re going to love this recipe.

Steak and Vegetable Frittata

Frittatas are slow baked using lots of eggs and pretty much anything you’d like to put inside. Just bake and you’re ready to eat. To make this frittata, grab eggs, milk, salt, pepper, and cayenne. For what goes inside the frittata, use steak left from another meal or cook top sirloin or skirt steak and cut into cubes. Saute onion, red and green peppers, and small diced potatoes. Add in steak to warm through and sprinkle with cheese. Whisk together egg mixture and pour slowly over meat and vegetable mixture. Sprinkle with additional cheese before baking if desired.

Steak and Vegetable Frittata

Once baked, let frittata rest for 5 minutes before serving. Yum! It’s food for the soul. At the bottom of the recipe I have suggestions for vegetable substitutions and a reminder of steak to use. However, feel free to make this a vegetarian meal if you like. I also think Italian sausage would make a fine meat replacement, too. The sweetness of peppers and onion shine through with the bites of steak and creamy bites of potato. Introduce everyone to one delicious breakfast and start the day off right. We’re in this together!

Steak and Vegetable Frittata

 

Steak and Vegetable Frittata

3 T. unsalted butter

1 large potato, peeled and small diced

1/2 cup diced red onion

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 cups leftover steak, cubed

1 large plum tomato, seeded, and diced

8 large eggs

1 cup whole milk

1 1/2 t. kosher salt

1/2 t. ground black pepper

Dash of cayenne pepper, to taste

1/2 cup shredded Monterey Jack cheese plus extra for top, if desired

Chopped parsley, for garnish, optional

 

Heat oven to 325 degrees. In a large skillet, melt butter over medium heat. Add potatoes, onion, red and green pepper. Sauté until vegetables are soft, about 15-20 minutes. Sprinkle with salt and pepper to taste.

Stir in steak and heat through. Spread vegetable mixture out evenly in skillet and top with tomato and 1/2 cup cheese.

In a large bowl, whisk together eggs, milk, salt, pepper, and cayenne.

Pour egg mixture slowly over vegetable mixture. Top with remaining cheese if desired.

Bake for 30-35 minutes or until set and not jiggly in center.

Allow frittata to rest 5 minutes before cutting to serve. Sprinkle with chopped parsley if desired.

 

Makes 6 servings.

Note: Substitute other vegetables like chopped broccoli, mushrooms, or sweet potatoes can be used. If you don’t have leftover steak, cook top sirloin or skirt steak.