Beef Mushroom and Swiss Frittata
A delicious cheesy frittata made with top sirloin steak and vegetables. Make this easy Beef Mushroom and Swiss Frittata recipe for a hearty breakfast, lunch, or dinner.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 6–8 servings 1x
- Category: Breakfast/ Brunch, Lunch, Dinner
- Method: Broiling
- Cuisine: American
Ingredients
3/4 pound Certified Angus Beef ® top sirloin steak, cut into 1/2-inch cubes
1–1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 teaspoons canola oil
1–1/2 tablespoons butter
1 (8-ounce) package sliced white mushrooms
1 small onion, diced
8 large eggs, beaten
2 Roma tomatoes, seeded and diced
1 cup shredded Swiss cheese
Instructions
1. Preheat:
- Set broiler to low (or to 400°F for ovens without broiler).
2. Sear Steak:
- Pat top sirloin steak dry with paper towels and season with 1-teaspoon salt and pepper.
- In an oven-safe non-stick pan (or well-seasoned cast iron skillet), heat oil over high heat.
- Working in two batches, sear steak cubes until well browned on two sides, about 5 minutes. Transfer steak cubes to a clean plate and wipe out pan with a paper towel.
3. Cook Vegetables:
- Melt butter in the pan; stir in mushrooms and onions. Sauté until browned, about 5 minutes. Return steak cubes to pan and reduce heat to medium.
4. Combine Ingredients:
- Stir in eggs, remaining 1/2-teaspoon salt, cheese, and tomatoes. Gently stir in a figure 8 motion until eggs just begin to set, 3-4 minutes.
5. Broil:
- Place in oven an additional 4 minutes to set the top of the frittata (or 10-15 minutes for ovens without broiler). Allow to rest in a warm area for at least 5 minutes before serving.
Notes
Serve with a side of fresh fruit or a light salad for a complete meal.
This frittata can also be enjoyed cold or at room temperature, making it perfect for picnics or packed lunches.
Nutrition
- Serving Size: 1/6 or 1/8 of the recipe
- Calories: Approx. 300-350 calories