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Beef Mushroom and Swiss Frittata

Frittata with beef, mushrooms, and Swiss cheese.
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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.

Ingredients

Scale

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

Find it online: https://palmersdirecttoyou.com/beef-mushroom-and-swiss-frittata/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.