Steak & Potato Frittata
Good morning!! We are on day 9 of our 12 days of recipes for Christmas, and today’s recipe is not only for my omelette lovers but my meat and potatoes guys and gals. I don’t know about y’all but there is low key nothing worse than ordering an omelette or frittata from a restaurant and it being egg-y with a few scraps of actual filling. This frittata recipe will solve all of those problems.
It was time for my weekly fridge cleaning session and from that I hit the jackpot. I had some leftover veggies from our veggie tacos the other day, a ribeye that was a day or two short of going bad, and a few potatoes that were lying around. I fried up those potatoes and threw everything in my baking dish and magic was born. This is hands down the best frittata I’ve ever had. You are sure to get a forkful of your delicious filling in every bite. What I love most about this recipe is you can easily swap out the items I used for your favorite veggies and meat.
We only have three days left so, comment below and let me know if you would like for me to keep this going until Christmas Eve. I’ve been having a lot of fun creating these recipes for you all and I hope you will get to try them during your holiday celebrations. Be sure to tag me on Instagram when you give me recipes a try, I’m loving all of the pics and videos you all have been sending me so keep it up! I’ll see you guys tomorrow! **kisses**
| Cook Time | 45-55 minutes |
| Servings |
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- 2 russet potatoes diced
- 1/2 cup butter
- 1 red onion diced
- 1 red bell pepper diced
- 8 portabella mushrooms sliced
- 4 cloves garlic
- 2 tsp Herbs de Provence
- 1 tsp sea salt
- 1 tsp cracked pepper
- 1 tsp crushed red peppers
- 1 tsp knorr chicken
- 1 sazon packet
- 1 Boneless Ribeye cooked and cut into bite sized pieces
- 1 jalapeno diced
- 1 tomato paste diced
- 8 eggs
- 1 cup cheddar cheese shredded
Ingredients
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- Pre-heat oven to 325 degrees
- Prepare your potatoes first. In a large skillet heat up your butter over a medium heat and once hot add your onions, bell, mushrooms, and garlic. Sauté for 5 minutes and add potatoes and seasonings. Cook until soft but not mushy (about 15 minutes). I cover my potatoes until they are soft. Covering your skillet will help them cook faster.
- Next prepare your steak. Season with a little salt and pepper to taste. Heat up a large skillet or grill over a medium-high heat and add a tbsp of EVOO. Cook for about 3 minutes on each side and remove from pan and allow steak to rest for at least 10 minutes. After 10 minutes cut your steak into bite sized pieces and set aside. Your steak will be medium-rare this is ok it will finish cooking in the oven.
- In a baking dish add your fillings (steak, 1 - 1 1/2 cups of potatoes, tomatoes, jalapeños).
- Whisk eggs together and pour over filling mixture. Bake for 45-50 minutes or until center is firm and no liquid escapes when poked. Top with scallions and salsa and enjoy!