I first made this frittata because I had the ingredients in the refrigerator. I thought it turned out to be a surprisingly good combination. This is now one of my regulars.
I used 3 slices of deli roast beef, cut into small pieces. It measured out at 3/4 of a cup. As I was adding it to the eggs and cheese, not quite all of it “fit.” So I left some out. Another thing, if you have leftover roast beef, you could certainly use that as well.
Beef and cheddar frittata
1/2–3/4 cup sliced deli roast beef, in bite-sized pieces
3/4 c shredded sharp cheddar
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the cheddar cheese and beef into the eggs, adding the beef a bit at a time to keep it all from sticking together. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.