Steak & Eggs Frittata

4.5 stars based on 2 votes.
2 ratings
Rate This Recipe


  • 1 pound new potatoes, cut into bite-size pieces
  • 1/4 cup butter or margarine, divided
  • 1 leek, cut in half and sliced
  • 6 eggs, slightly beaten
  • 1/4 cup milk
  • 2 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon fresh chopped rosemary or 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon salt
  • 8 ounces cooked flank steak, thinly sliced
  • 1/4 cup shredded Swiss or Jarlsberg cheese


Heat potatoes and enough water to cover to boiling in small saucepan over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Drain well.

Melt 2 tablespoons butter in 12-inch skillet (with ovenproof handle) over medium heat. Stir in leeks. Cook 5 minutes or until leeks are tender.

Preheat oven to 350ยบ F.

Combine eggs, milk, TABASCO® Sauce, rosemary, and salt in medium bowl. Stir in potatoes and sliced flank steak. Swirl remaining 2 tablespoons butter over bottom and side of skillet. Pour in egg mixture; cook over very low heat, shaking pan back and forth, until frittata is firm on bottom and almost set, about 8 to 10 minutes. Remove from heat; sprinkle with cheese.

Bake 5 to 8 minutes or until eggs are set and cheese is melted.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!