Have you ever made a frittata? I have ordered frittata off many a brunch menu, but I’d never personally prepared the fluffy baked egg dish. This was my first attempt, but it won’t be my last. The best part is turning leftovers into something that feels fancy. Saturday night we had a fajita feast with all the fixings. When the guac was gone, I had the opportunity to turn leftover peppers, onions, and steak into breakfast fare. Confession: I am terrible with leftovers. Just terrible. I rarely enjoy eating the same thing twice much less three times. I’m over it, says my persnickety palate. But it feels good to use the leftovers. It feels a lot better than throwing them in the trash. And turns out the leftovers taste much better with eggs and cheese.

Sunday Morning Frittata
Serves 4

Leftover bell peppers & onions
Leftover thinly sliced fajita steak
2 cloves garlic, minced
Salt & pepper
½ cup shredded cheddar cheese, divided
6 eggs (I used 6 because that’s how many I had. In the future I would use 8 or 10 for a taller, fluffier frittata. You could go up to 12 depending on how many people you need to feed. The more eggs you use, the longer your frittata will need to bake.)
¼ cup milk
1 green onion, chopped

• Preheat the oven to 400 degrees. Saute the peppers, onions, steak, and garlic in a cast iron skillet on medium heat until warmed through. Add a little salt & pepper.

• Sprinkle with half the cheese.

• Whisk together eggs, milk, salt, and pepper. Pour into skillet, covering ingredients completely. Toss in green onion.

• Cook on stove top a couple minutes until the eggs begin to set around the edge of the pan. Place the pan in the oven and bake 10 minutes.
• Remove pan, crank up the oven to broil, and sprinkle remaining cheese on top. Broil 2 to 3 minutes or until cheese is golden, top is crispy, and eggs are puffed.

• Let rest 5 minutes before slicing into wedges. Serve as is or with a simple green salad.