Beef Strip and Mushroom Frittata
2 cups (500 mL) chopped beef strips and/or breakfast sausage
1 lb (454g) mini potatoes, quartered
1/2 red onion, sliced
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) each salt and fresh cracked pepper
1 tsp (5 mL) dried rosemary
2 cups (500 mL) cremini mushrooms, quartered
1/2 cup (125 mL) milk
1 cup (250 mL) shredded old or medium cheddar
1/4 cup (50 mL) fresh chopped parsley
Preheat oven to 425°F (225°C).
In large ovenproof skillet, toss potatoes and onions with olive oil, salt, pepper and rosemary. Transfer skillet to oven, stirring occasionally, until potatoes are golden and tender, about 15 minutes.
Transfer skillet to stovetop, over medium high heat and add mushrooms and beef strips, stirring often until mushrooms are golden and beef strips is heated through, about 2 minutes.
In bowl, whisk eggs and milk until well blended. Pour over beef strips mixture in skillet. Move mixture around with spatula and when eggs are almost completely set, sprinkle with cheese and return pan to oven. Bake until egg is puffed and cheese is melted and bubbling, about 10 minutes.
Let sit for 5 minutes. Sprinkle with parsley and slice into wedges.
Tips: Add breakfast sausage for extra flavour or substitute completely for beef strips