Philly Cheesesteak Frittata with Jalapeños
A baked, one-pan twist on the classic Philly cheesesteak
Ingredients
For the Frittata
3 large eggs
1 Tbsp butter
4 oz cooked steak (ribeye or sirloin), thinly sliced or chopped
¼ cup bell peppers, thinly sliced
¼ cup onions, thinly sliced
1 small jalapeño, thinly sliced (seeds removed for less heat)
2 slices provolone cheese, torn into pieces
Salt and pepper, to taste
For the Avocado Mayo Drizzle
1 Tbsp avocado oil mayonnaise
½ tsp Dijon mustard (no sugar added)
½ tsp lemon juice
½ tsp olive oil
Pinch of garlic powder
Salt and pepper, to taste
Macronutrients
Protein: 60g
Fat: 60g
Carbs: 8g
Preparation
Make the drizzle: Whisk together avocado mayo, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and pepper in a small bowl until smooth. Set aside.
Sauté the filling: Preheat oven to 375°F (190°C). In an oven-safe skillet (like cast iron), melt butter (1 Tbsp) over medium heat. Sauté onions, bell peppers, and jalapeños for 3–4 minutes until softened. Add chopped steak and cook for 1–2 minutes just to heat through. Remove from heat.
Assemble the frittata: In a bowl, beat eggs with salt and pepper. Pour eggs evenly over the steak and veggies in the skillet. Top with torn provolone pieces.
Bake: Transfer skillet to the oven and bake for 12–15 minutes, or until the center is just set and cheese is melted.
Finish & serve: Let cool slightly, then slice and drizzle with the avocado mayo sauce. Garnish with extra jalapeño slices or chopped parsley if desired.
SUNDAY 250706