Cheesesteak Frittata

by Chef Adam Lambay

Cheesesteak for breakfast?! I’m all in! Chef Adam cut the carbs and definitely found more flavor than you find in your traditional scrambled eggs. This unique frittata is packed with protein and full of flavor.

1 Tbsp Vegetable Oil
1/8 of a Red Onion, julienned
1/8 of a Green Bell Pepper, julienned
3 Medium Button Mushrooms, sliced
3 Large Eggs
1/2 t Kosher Salt
Pinch of Ground Black Pepper
2 Tbsp Fresh Parsley, chopped
3 oz. Deli-Style Roast Beef, sliced thin
2 oz. Monterey Jack Cheese, shredded

Separate eggs in 2 bowls. One bowl with the whites and the other with yolks. Set aside.

Heat a medium, approximately 10″, non-stick, broiler safe frying pan over medium-high heat. Add the oil, onion, pepper and mushrooms. Sauté until tender, stirring frequently.

While the vegetables cook, whisk eggs whites until soft peaks form. Then gently stir the egg yolks into the whites. Season with salt and pepper. Set aside.    

Turn on your oven to the broil setting.

In a separate sauté pan warm the sliced Beef over medium heat. Once warmed, turn off heat and set aside.

When vegetables are tender turn off heat and remove about half the vegetables from the pan and place on a plate. They will be used for garnish. Spread the remaining vegetables evenly in the pan and pour in the egg mixture. Place warmed beef in the center of the pan. Sprinkle Monterey Jack cheese evenly over frittata and place the pan under the broiler. Broil for about 3 minutes. Eggs should be soft and fluffy and the cheese should be browned.

Slide onto a plate in one piece. Garnish with parsley and reserved vegetables.

Serves 2 – Approx. 3g net carbs per serving

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.