Steak Fajita Frittata

Name: Steak Fajita Frittata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound skirt or flank steak, thinly sliced; 2 teaspoons cumin; 1/2 teaspoon chili powder; 1 teaspoon kosher salt; 2 Tablespoons Primal Kitchen Extra Virgin Olive Oil; 2 cloves garlic, finely chopped; 1-2 poblano or green bell peppers, cut into thin rounds or strips; 1 red bell pepper, cut into thin rounds or strips; 10 eggs, whisked (we used Vital Farms); 1 small bunch cilantro, roughly chopped; 2 Tablespoons Primal Kitchen Chipotle Lime Mayo

January 09, 2017

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This Whole30® compliant steak fajita frittata brings bold new flavor to breakfast without being overly complicated. Seasoned steak and peppers are sautéed with olive oil and then baked with eggs, resulting in a flavorful morning casserole that can be sliced into portions and eaten at home or on the go.

Unlike scrambled eggs or omelets, a frittata tastes just as good if it’s cooked ahead of time and then warmed up the next day or eaten straight out of the fridge, so this recipe is a great way to get a head start on your weekly meal prep. Portion out a dollop of Primal Kitchen Chipotle Lime Mayo to use as a dipping sauce for a dose of zesty flavor!

Steak Fajita Frittata

Rated 3.7 stars by 6 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

389

Made with fresh veggies, thinly sliced steak, and Primal Kitchen Extra Virgin Olive Oil, this delicious egg dish is the perfect morning wake-up. Easily reheat leftovers for a quick week of meal-prep breakfasts!

Ingredients

1 pound skirt or flank steak, thinly sliced
2 teaspoons cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
2 Tablespoons Primal Kitchen Extra Virgin Olive Oil
2 cloves garlic, finely chopped
1-2 poblano or green bell peppers, cut into thin rounds or strips
1 red bell pepper, cut into thin rounds or strips
10 eggs, whisked (we used Vital Farms)
1 small bunch cilantro, roughly chopped
2 Tablespoons Primal Kitchen Chipotle Lime Mayo

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Directions

Season steak with cumin, chili powder and salt. Preheat oven broiler to high.
Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove.
Add steak. Sauté 3 minutes (meat should be just slightly pink), then add garlic and peppers.
Sauté 3 minutes more, then add eggs and a handful of cilantro. Stir. Turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven and let cool for a few minutes before slicing. Top with a dollop of Chipotle Lime Mayo, and enjoy!