"After hours" Steak, Peppers and Onions Frittata
This recipe goes back to the days when I would go dancing at The Black Brimmer in Manchester, NH and after we would go over to The Red Arrow and order a steak and cheese omelet! It was so good!
I decided to create a Paleo version and call it "After hours" I added a full red pepper, yellow pepper and 2 thin slices of beef. This was amazing! I actually drizzles some sriracha over my piece... YUMMY...
Enjoy!
Ingredients
- 1 tablespoon olive oil
- 4 ounces thin beef
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 yellow onion, peeled and thinly sliced
- 1 clove garlic, minced
- 12 large eggs
- 1 1/2 teaspoon sea salt, divided
- 1 teaspoon freshly ground black pepper , divided
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoon butter, ghee or coconut oil
- 2 plum tomatoes, thinly sliced
- Sriracha to drizzle (optional)
Directions
Take a large sauté pan over medium high heat. Take the beef and season with 1/2 teaspoon sea salt and 1/4 teaspoon of pepper. Add to the pan and cook the first side for 2 minutes then the second side for 1 minute. Remove from pan.
Keeping the pan hot add in peppers and onions. Let sauté for about 5 minutes until they soften then add in garlic and cook for another minutes. Remove from pan and let cool. (If the pan is drying up then add in a little more olive oil)
Take the steak and cut into thin strips about 1 1/2 inch long and set aside.
Preheat oven to 350 degrees.
In a large mixing bowl whisk the 12 eggs, ad in remaining salt, pepper, oregano, parsley and red pepper flakes, Add in steak, peppers and onions.
Heat a large oven proof pan or a braising pan (works best) over medium heat. Add in butter, ghee or coconut oil and brush all around pan to melt. Pour in mixture then top with sliced tomatoes. Cook for about 5 minutes then rub a thin spatula around the edges. Put in your preheated oven for 18 minutes. Remove, let sit for a few minutes and enjoy!
