Description
A savory and satisfying frittata featuring steak and caramelized onions for a hearty meal.
Ingredients
Scale
- 12 large eggs, beaten
- 1 tbsp ghee
- 6–8 oz leftover steak, chopped
- 1 large yellow onion, sliced
- 2 tbsp Mac’s Awesome Sauce
- 1/2 tsp salt
- 1/4 tsp pepper (or more to taste)
- 2 large cloves garlic, minced
- Micro greens (for garnish)
- Caramelized onions (for garnish)
- Extra Mac’s Awesome Sauce (for garnish)
Instructions
- Cook Steak First: Start by searing your steak in a hot skillet until it is nice and browned. You want to hear that sizzle and see a golden crust forming. It adds a rich flavor to your frittata. Just be careful not to overcook it, or it can become tough instead of tender.
- Caramelize the Onions: Next, toss in sliced onions and let them soften and caramelize. You will know they are ready when they turn golden and start smelling sweet. This process can take a while, so do not rush it! Avoid high heat, or they might burn instead of caramelizing nicely.
- Mix the Egg Base: While the onions are cooking, whisk together your eggs until they are frothy. They should look light and airy, which helps in getting that fluffy texture later. Do not skip this step, as a well-mixed egg base makes all the difference in the final dish.
- Add Asparagus and Cheese: Stir in the chopped asparagus and your cheese of choice into the egg mixture. You want the asparagus to brighten up the blend, adding a bit of crunch. Just make sure to chop them into manageable pieces so they cook evenly and you do not get any tough bites.
- Combine Everything Together: Gently mix the steak, onions, and egg mixture in the skillet. You are aiming for a colorful mix that gives a hint of what is to come. Do not stir too vigorously; you want the layers to stay somewhat distinct for visual appeal.
- Bake Until Set: Transfer everything to the oven and bake it until the eggs are just set in the middle and the edges are slightly puffed. Keep an eye on it, as overcooking can lead to a dry texture. You will want to pull it out when it is still a little jiggly in the center—that is a good sign!
- Cooling Time: Once it is out of the oven, let the frittata rest a bit. This helps it firm up and makes slicing easier later on. Just three to five minutes should do it, so do not let it sit too long or it might get cold before you dive in!
Notes
- Storage Tips: Store in the fridge for up to one month or freeze for three months.
- Expert Tips: If the frittata feels dry after baking, reducing the cooking time or checking for doneness around 25 minutes can help keep it moist and tender. If the egg mixture is not setting as expected, make sure your oven is preheated and the skillet is hot before adding the mixture. For a frittata that comes out cleanly, adequate ghee or oil is necessary. Ensuring it is heated before adding the ingredients prevents sticking. If you want a creamier texture, adding a splash of coconut milk or a bit of your favorite sauce can enhance the richness without extra carbs.
- Reheating Instructions: Reheat individual slices in the microwave for 30-60 seconds or until warmed through.
- Serving Suggestions: Pair with a side salad for a light meal. Serve with avocado slices for added creaminess. Accompany with fresh herbs for extra flavor.
- Recipe Variations: Add spinach or kale for extra greens. Replace steak with chicken or tofu for variety. Use different cheeses for richness.
- Ingredient Notes: When selecting steak, look for cuts that are tender and flavorful. Ensure fresh vegetables are crisp and colorful for the best presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg