Steak and Mushroom Frittata

 

Steak and Mushroom Frittata

Entered in the 2015 Blogger Recipe Challenge – Submitted by Experimental Epicurean

INGREDIENTS:

6 large eggs
1/8 cup half & half
2 teaspoons Healthy Solutions Spice Blends Bold Beef Rub, divided
2 tablespoons unsalted butter
½ lb skirt steak, cut into bite sized pieces
½ lb baby Portobello mushrooms, diced
10 grape tomatoes, diced
½ cup diced green onions
1 ½ cups shredded Swiss cheese (6 ounces)

DIRECTIONS:

Preheat the broiler. In a medium sized bowl, whisk together the eggs, half & half, and 1 teaspoon of the Bold Beef Rub; set aside.  In a separate bowl, sprinkle the remaining Bold Beef Rub over the skirt steak pieces and toss to coat.

Melt the butter in a large (12-inch) cast skillet over medium heat. Add the steak and cook, turning often, until the pieces are evenly browned and the meat cooked to medium, about 2-3 minutes. Remove the steak from the skillet and let rest on a plate, meanwhile add the mushrooms to the skillet and saute until browned and reduced in size, about 4 minutes. Return the steak to the pan, then add the diced tomatoes and green onions in an even layer.  Pour the egg mixture over the steak mixture and then evenly top with the cheese. Cook over medium-low heat until the sides are set but the top is still runny, about 3-4 minutes.  Place the skillet under the broiler and cook for another 3-4 minutes or until the eggs are set, puffed, and slightly browned. Serve immediately.

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