Pepper Steak Frittata _lowres

Associated Press photo by Matthew Mead -- Pepper Steak Frittata

Pepper Steak Frittata

Serves 6. Recipe is by J.M. Hirsch.

12 eggs (or 2 1/4 cups liquid egg whites)

1/4 cup milk

Kosher salt and ground black pepper

1 large yellow onion, thinly sliced

1 large green bell pepper, cored and thinly sliced

5 ounces sliced mushrooms

1 pound shaved steak (also called minute steak)

1 teaspoon garlic powder

1 teaspoon dried thyme

1 cup grated Parmesan cheese

Hot sauce, to serve

1. Heat the oven to 450 F.

2. In a large bowl, whisk together the eggs and milk. Season with about 1 teaspoon of salt and 1/2 teaspoon pepper. Set aside.

3. Coat a large, deep oven-safe skillet with cooking spray. Heat over medium-high, then add the onion, pepper and mushrooms. Saute until lightly browned and the mushrooms have released their liquid, 7 to 8 minutes. Add the steak and brown for another 6 to 7 minutes. Season with garlic powder and thyme, then spread the steak and vegetables evenly in the pan.

4. Pour the eggs into the pan, tilting it gently as needed to distribute them. Cook, without stirring, for 3 minutes, or until the bottom begins to set. Sprinkle the cheese over the eggs, then set the skillet on the oven’s middle rack. Bake for 10 minutes, or until puffed and browned.

5. Turn off the oven and let the frittata rest inside it for 4 minutes. Drizzle with hot sauce, if desired, then slice into wedges and serve.

Nutrition information per serving: 320 calories; 140 calories from fat (44 percent of total calories); 16 g fat (6 g saturated; 0 g trans fats); 485 mg cholesterol; 10 g carbohydrate; 1 g fiber; 3 g sugar; 35 g protein; 740 mg sodium.