Healthy Recipes

Steak & Eggs Frittata

This hearty, protein-packed entreé will be your new brunch staple.

Toby Amidor thumbnail by MS, RD
Steak & Eggs Frittata
Moya Mcallister
Calories 274
Protein 22g
Fat 19g
Carbs 4g
Sodium 376mg
Moya Mcallister

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.

Steak & Eggs Frittata Servings: 8 (2 wedges per serving)
You'll need
  • 6 oz tenderloin steak
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 6 large eggs
  • ¼ cup low-fat milk
  • 1 medium onion, chopped
  • ¼ cup granted parmesan cheese

Get more simple, unexpected breakfast recipes here.

1. 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.
2. Preheat broiler.
3. In a medium bowl, whisk together eggs, milk, and ⅛ tsp each of salt and pepper.
4. 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.
5. 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.
6. Sprinkle eggs with cheese, then place uncovered skillet in broiler until cheese has melted and is slightly browned, about 2 minutes.
7. Cut frittata into 8 wedges.