Steak & Roasted Vegetable Frittata
Make Steak & Roasted Vegetable Frittata, an American lunch recipe with bell pepper, red onion, olive oil. It has about 35 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Steak & Roasted Vegetable Frittata is an American lunch recipe that takes about 35 min, makes 2 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSteak & Roasted Vegetable Frittata ingredients
- 1 bell pepper
- 1/2 red onion
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 large eggs
- 2 tbsp milk or half-and-half
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 oz cooked steak
- 1/2 cup cheddar or Swiss cheese
- 1 tbsp fresh parsley
How to make Steak & Roasted Vegetable Frittata
- Preheat your oven to 400°F (200°C). Dice 1 bell pepper and 1/2 red onion into 1/2-inch pieces. Toss them on a baking sheet with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, ensuring they are evenly coated.
- Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized, stirring once halfway through. This step deepens their flavor.
- While the vegetables roast, prepare the egg mixture. In a medium bowl, whisk together 4 large eggs, 2 tbsp milk or half-and-half, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and slightly frothy.
- Reduce the oven temperature to 350°F (175°C). Once roasted, remove the vegetables from the oven and carefully transfer them to an oven-safe 8-inch non-stick skillet over medium-low heat.
- Add 4 oz of diced cooked steak to the skillet with the roasted vegetables, spreading the mixture evenly across the bottom of the pan.
- Pour the whisked egg mixture over the steak and vegetables in the skillet. Immediately sprinkle 1/2 cup shredded cheddar or Swiss cheese evenly over the top of the egg mixture.
- Cook on the stovetop for 5-7 minutes, undisturbed, until the edges of the frittata are set and starting to pull away from the sides of the pan.
- Carefully transfer the skillet to the preheated 350°F (175°C) oven. Bake for an additional 10-15 minutes, or until the center of the frittata is set and lightly golden brown.
- Remove the frittata from the oven and let it rest in the skillet for 5 minutes. This allows it to firm up slightly before serving.
- Slide the frittata onto a cutting board, slice into wedges, and garnish with 1 tbsp chopped fresh parsley. Serve warm or at room temperature for a delicious lunch.
Steak & Roasted Vegetable Frittata FAQ
How do I make Steak & Roasted Vegetable Frittata?
Make Steak & Roasted Vegetable Frittata by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Steak & Roasted Vegetable Frittata?
The main ingredients include bell pepper, red onion, olive oil, salt, black pepper. The full ingredient list is included on this page.
How long does Steak & Roasted Vegetable Frittata take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Steak & Roasted Vegetable Frittata?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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