Southwest Steak Frittata

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.

Southwest Steak Frittata

Yield: 6 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

1 tablespoon olive oil
1/3 cup onion, diced
4 cloves garlic, minced
1/4 cup green bell pepper, diced
1/2 – 1 cup squash, diced
1 cup leftover steak, cut in bite size pieces
1 cup leftover roasted potatoes (if you don’t have leftover potatoes, you can cook raw potatoes with the other veggies)
8 eggs
1 tablespoon fresh cilantro
1 teapsoon cumin
1/2 teaspoon smoked paprika
pinch of chili powder
dash of pepper

Directions:

1. Preheat oven to broil.
2. Add olive oil, squash, onion,  garlic, and peppers to a 10” oven safe frying pan.
3. Cook over medium-high heat for 5 -6 minutes or until squash is almost fork tender.
4. Add tomato, steak, and potatoes and cook until heated through.
5. Add eggs and spices to a small bowl and beat with a fork or egg beater.
6. Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
7. 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.
8. Cut into wedges and serve immediately.

This post has been linked to Real Food Wednesday and Let’s Do Brunch.