This frittata was, of course, inspired by the sandwich. The one with the provolone cheese, not the Cheez Whiz! For the beef, I used regular deli roast beef. Mine was sliced thin, so I kept the slices together when I cut the beef up into bite-sized pieces so there would be more substantial pieces of beef in the frittata. I like a moderately large dice for the onions and green pepper to make them obvious ingredients in the frittata.
Philly beef frittata
3 ounces (about 1/2 cup) sliced deli roast beef, cut into small pieces
1/4 cup diced green pepper (at least 1/4-inch dice)
1/4 cup diced onion (at least 1/4-inch dice)
1/4 cup mushrooms, cut in half and sliced
1/2 cup grated provolone cheese, plus more for top
Saute the onions, green pepper, and mushrooms in oil until the onions are translucent. Remove from pan.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit more oil to the pan if needed 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 roast beef, vegetables, and cheese into the eggs. 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, sprinkle a bit more of the cheese on the top. 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.