1 1/2cleftover steak or roastchopped - about 1 to 1 1/2 cups
1cleftover potatoeschopped - about 1 cup
4eggs or 1 cup egg beaters
1/2tablespoondijon mustard
1/2cupcheese - I used a Mexican blend and shredded cheddar
Instructions
Directions:
Preheat the oven to 400 degrees.
Saute onion, garlic and green pepper in the butter or olive oil for a few minutes until tender. Add the steak and potatoes. Heat through for about 2 to 3 minutes.
Whisk the mustard into the eggs. (I used Egg Beaters and it made the process a lot easier.) Pour the eggs over the steak and potatoes mixture. If you are using an oven safe pan, take the pan off the burner and put it in the oven to cook for about 10 minutes. I decided to transfer my frittata to a pie pan. It took about 10 minutes until the frittata looked like it was set. Remove from the oven, add the cheese and put it back in the over for about 2 to 3 more minutes.
Recipe Notes
This recipe could not be any easier! (Or faster!) Enjoy!