Steak fajita frittata

The basic idea was simple: Make a fajita and put it into a frittata. Everything else is just the details.

I decided to do a steak fajita (frittata). My suggestion of about 3 ounces represents my take on the amount of steak that can reasonably fit into the frittata. I used sirloin and got the 3 ounces in the following way. I got a piece of sirloin to use for other meals for myself. The size worked out so that I could cut it into 2 good-sized pieces for other meals leaving the 3 ounces for the frittata.

I cut the steak into strips and marinated the steak like I did for the chicken in the chicken fajita salad. The strips were cut into smaller pieces after then were cooked.

I sprinkled the cheese on top after removing the frittata from under the broiler. Normally when adding cheese to a frittata, I either mix it in or put it on top to melt before putting the frittata under the broiler. But I wanted to make this as close to a regular frittata as possible, which means having the cheese unmelted.

The side additions of avocado, sour cream, and salsa or pico de gallo commonly come with fajitas and went really well with this frittata.

about 3 ounces of steak, cut into 1/4-inch strips
1 tablespoon vegetable oil
2 tablespoons lime juice
1/4 teaspoon red pepper
1/4 teaspoon cumin
1 clove garlic, pressed

1/4 cup green bell pepper, cut into strips and then smaller pieces
1/4 cup orange or red bell pepper, cut into strips and then smaller pieces
1/4 cup onion, sliced and then cut into quarters and separated
vegetable oil.

3 eggs
vegetable oil

shredded Mexican cheeses
avocado slices
sour cream
salsa or pico de gallo

Mix the ingredients for the marinade (listed under the steak) in a small plastic bag. Add the steak. Marinate 2-4 hours in the refrigerator. When starting to make the frittata, remove and place on a paper towel to drain.

Heat the oil in a pan. Add the pepper and onions. Cook at fairly low temperature until nicely softened. Remove from then pan.

Raise the heat on the pan. Add the strips of steak, first searing on one side and then turning over and searing on the other. About a minute on each side. Remove from the pan. Cut into smaller pieces for the frittata.

Put the eggs into a good-sized mixing bowl and beat to just mix them up. Using a new pan (or clean the first pan), add oil and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to mediium low. Mix the steak, peppers, and onions into the eggs and 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 necesary, and slide the frittat out onto the serving plate. Sprinkle the cheese over the top. Add the avocado, sour cream, and salsa on the side.

Taco frittata revisited

About three years ago I posted a recipe for a taco frittata. The frittata included the basic taco ingredients of seasoned ground beef, shredded cheese, and tomatoes. I am now revisiting this with a different take on a taco frittata.

Rather than including the tomatoes in the frittata, I am topping the finished seasoned ground beef and cheese frittata with pico de gallo. The pico de gallo includes the tomatoes along with other ingredients that make it a tangy addition. Using the pico de gallo does 2 things: It makes for a nice contrast between the hot frittata and the cool pico de gallo on the top. And the pico de gallo adds a lot more flavor than simply including tomatoes in the frittata.

1/4 pound ground beef
taco, southwest, or similar seasoning mix
oil

1/2 cup shredded cheddar cheese
pico de gallo

3 eggs
oil

Cook the ground beef, adding generous amounts of the seasoning.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add some oil to the pan and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ground beef and cheese into the eggs and 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. Top with the pico de gallo.