Sunday, October 21, 2012

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.

No comments:

Post a Comment