Frittatas are a great way to use up leftovers. They are also a wonderful way to sneak excess garden veggies into your kids at breakfast. And for some reason people are always impressed with frittatas. When I serve them, my friends and family always act like I went to a lot of trouble and I see no reason to disabuse them of this notion.
- 1 tablespoon olive oil
- ⅓ cup onion, diced
- 4 cloves garlic, minced
- ¼ cup green bell pepper, diced
- ½ - 1 cup squash, diced
- 1 cup leftover steak, cut in bite size pieces
- 1 cup leftover roasted potatoes*
- 8 eggs
- 1 tablespoon fresh cilantro
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- pinch of chili powder
- dash of pepper
- Preheat oven to broil.
- Add olive oil, squash, onion, garlic, and peppers to a 10” oven safe frying pan.
- Cook over medium-high heat for 5 -6 minutes or until squash is almost fork tender.
- Add tomato, steak, and potatoes and cook until heated through.
- Add eggs and spices to a small bowl and beat with a fork or egg beater.
- Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
- Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.
- Cut into wedges and serve immediately.
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