Steak & Pepper Frittata

Steak & Pepper Frittata

1 T canola oil

1 bell pepper, chopped

1 cubanelle pepper, chopped

1 jalapeno, sliced

1 banana pepper, sliced

1 garlic clove, minced

4 green onions, whites & tops, sliced

1/2 C steak, cooked & diced

8 eggs

1/4 C cream

S&P, to taste

1/2 C cheddar cheese

Preheat oven to 350.

Heat oil over medium heat in a 12” nonstick skillet (10” would work…you’ll just have a thicker frittata and would need to increase baking time by a few minutes).  Saute peppers and green onion whites for about 5 minutes. 

While you’re waiting for the peppers to cook, whisk together eggs, cream, and S&P. 

Add garlic & steak (this is perfect for leftover steak...I used leftover tri-tip) to skillet and cook 2-3 minutes more.  Add egg mixture, green onion tops, & cheese to skillet.  Allow bottom to cook over medium heat about 5 minutes, scraping down the sides.  Transfer the skillet to the oven & bake for about 10 minutes, until cooked through.  You should be able to easily slide the frittata out of your skillet.