Serves 6
25 min
Steak and Artichoke Frittata
Recipe GLPR64687c4c3ccf1d
A protein-rich frittata combining tender artichoke hearts, fresh vegetables, and diced steak finished under the broiler. Seasoned with fresh herbs and cooked until the eggs are set and lightly golden. Perfect for any meal from breakfast through dinner.
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Ingredients
1 tablespoon olive oil
2 cups artichoke hearts, fresh or thawed
1–2 Roma tomatoes, diced
3 green onions, sliced
1 celery stalk, diced
4 cloves garlic, minced
1 cup cooked steak, diced
8 large eggs
1 teaspoon fresh parsley, chopped
½ teaspoon dried basil
½ teaspoon dried rosemary
¼ teaspoon seasoned salt
¼ teaspoon freshly ground black pepper
Directions
Preheat your oven to broil setting.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the artichoke hearts, diced Roma tomatoes, sliced green onions, diced celery, and minced garlic. Cook for 4–5 minutes, stirring occasionally, until the onions become tender.
Stir in the diced cooked steak and cook for an additional 2–3 minutes, until the steak is heated through.
While the vegetables cook, crack the eggs into a bowl and beat them together with a fork until well combined.
Add the chopped parsley, dried basil, dried rosemary, seasoned salt, and black pepper to the beaten eggs and stir until evenly mixed.
Pour the seasoned egg mixture over the vegetable and steak mixture in the skillet, stirring gently to distribute evenly.
Reduce heat to medium-low and cook undisturbed for 4–5 minutes, until the eggs begin to set around the edges but the center is still slightly wet.
Place the skillet 4–6 inches beneath the broiler and broil for 2–4 minutes, until the eggs are completely set throughout and the top is lightly golden. The eggs should reach 160°F for food safety. Remove from the broiler and let cool for 1–2 minutes before slicing into 6 wedges.
