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This Southwestern Breakfast Frittata is a crowd-pleasing recipe featuring steak fajitas, onions and peppers, and plenty of cilantro!
It’s that time again, friends.
Frittata time is one of my most favorite times. Remember when we made a Green Eggs & Ham Frittata? We mixed some Roasted Garlic Paleo Pesto with a little kale (who doesn’t love kale for breakfast?), some pork breakfast sausage, and lots of tasty eggs. We impressed weekend guests with our kitchen prowess, enjoyed the convenient leftovers all week, and thought about Sam I Am.
I like to think of frittatas as an excellent opportunity to …
A. Make breakfast more interesting.
B. Use up all last-leg vegetables before the weekly grocery shopping trip.
C. Feed an army with very little effort.
D. Breakfast meal prep your week like a total champ.
Of the many frittata ideas I’ve got floating around my head and written in the countless pages of my recipe notebook, this Southwestern Breakfast Frittata rose to the top and just begged to be shared! It involves beef fajitas cooked in some grass-fed butter, fajita veggies cooked in meat-flavored grass-fed butter, eggs for days, and ideas for fresh and delicious toppings. If that doesn’t sound delicious, I don’t know what does. Except maybe these Toasted Coconut Chocolate Dipped Macaroons …those always sound delicious.
- 1 Tablespoon grass-fed butter ghee, or extra virgin coconut oil
- 1/2 pound skirt steak tenderized
- 1 teaspoon steak seasoning or salt & pepper to taste
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1/2 purple onion sliced
- 12 eggs
- 2 Tablespoons fresh cilantro chopped
- 1 avocado sliced
- Preheat oven to 350°F (~175°C).
- In a medium or large frying pan, melt the butter.
- Dust the skirt steak with the steak seasoning or salt and pepper.
- When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
- Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
- Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
- Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
- Bake at 350 F for 30–35 minutes, or until the center is firm.
- Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
- Store in a sealed container in the refrigerator for up to 5 days.