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Sunday, December 4, 2011

Steak & Cheese Frittata

I decided to make this recipe after the neighbor knocked on my door and handed me a dozen of fresh eggs from her newly laying Chickens.  How wonderful is that!! I am so excited about this because there is nothing better than fresh eggs....such a big difference from the 8 week old eggs we find at the grocery store. So, for all of you who do not have a neighbor like mine, find a local farm in you area to get these fresh eggs. Even if you have to go a little out of your way, it is worth it.
I am a firm believer in local fresh ingredients!

6 large eggs (Preferably Fresh)
4 ounces flat iron steak
½ green bell pepper, cut into small cubes
¼ cup whole milk
½ cup Gruyere cheese, grated
1 tbsp olive oil
1 tbsp butter
1 tsp fresh dried basil
½ tsp kosher salt
½ tsp black pepper

Preheat oven to 350 degrees
Place the flat iron steak in the freezer for about 20 min, (this will help you slice the steak very thin), remove from freezer and slice the steak against the grain in the thinnest slices possible, with a very sharp knife. 
Lightly beat eggs with milk, salt and pepper. Set aside.
Heat a 12 inch, oven proof skillet at med high heat with the olive oil and butter. Add the steak and bell pepper, season with a little kosher salt and pepper.  Saute quickly, about 2 minutes, add the basil.  Slowly add in the beaten egg mixture and cook for a minute…until the eggs start to set.  Remove from heat and top with the Gruyere cheese. Place in the preheated oven and cook for approximately 15 minutes or just until the eggs are set and puffy.  Remove from the oven. With a spatula loosen the frittata from the pan, place on a cutting board and slice into wedges.

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