For a Sunday brunch treat or anytime you want a hearty steak-and-eggs meal, cook up this protein-rich entrée. Serve with a side salad if desired.
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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>6 oz tenderloin steak </li>
<li>2 tbsp olive oil </li>
<li>¼ tsp salt</li>
<li>¼ tsp ground black pepper </li>
<li>6 large eggs </li>
<li>¼ cup low-fat milk </li>
<li>1 medium onion, chopped </li>
<li>¼ cup granted parmesan cheese </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat a grill or grill pan. Brush each side of steak with ½ tbsp olive oil; sprinkle with ⅛ tsp each of salt and pepper. Grill steak until browned and an internal temperature reaches 145°F, flipping halfway. let cool before thinly slicing. </li>
<li>Preheat broiler. </li>
<li>In a medium bowl, whisk together eggs, milk, and ⅛ tsp each of salt and pepper. </li>
<li>In an ivenproof skillet, heat remaining 1 tbsp olive oil over medium heat. Add onion and saute until translucent. Add steak and heat until cooked through, about 1 to 2 minutes. </li>
<li>Pour egg mixture over steak, covering evenly. Reduce heat to low, cover, and cook. After about 5 minutes, slightly lit the sides of frittata to allow excess liquid from top to drizzle down. Cook until eggs set, about 5 minutes more. </li>
<li>Sprinkle eggs with cheese, then place uncovered skillet in broiler until cheese has melted and is slightly browned, about 2 minutes. </li>
<li>Cut frittata into 8 wedges. </li>
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