Southwest Frittata Recipe

Cook bacon

Preheat oven to 375°F (190°C). In a large ovenproof nonstick or cast-iron skillet, cook 6 slices of bacon over medium heat until crisp, about 8 minutes, turning as needed. Remove bacon to a paper towel-lined plate, reserve 1 tablespoon of bacon fat in skillet and crumble bacon when cool. Set aside.

Prepare sirloin

If using leftover marinated sirloin, slice into thin strips and warm briefly in the skillet for 1–2 minutes just to heat through. If raw, cook sliced marinated sirloin in the skillet over medium-high heat until medium (internal temp ~135°F/57°C), about 2–3 minutes per side depending on thickness. Remove and set aside.

Whisk eggs

In a large bowl whisk 10 large eggs with 1/4 cup milk, 1/2 tsp black pepper, 1 tsp salt, 1 tsp smoked paprika and 1/2 tsp cumin until combined and slightly frothy.

Sauté aromatics: To the skillet with reserved bacon fat plus 2 tsp olive oil if needed, add 1/2 cup diced yellow onion and cook over medium heat until softened, about 3 minutes. Add 1 cup sliced mushrooms and cook until they release moisture and begin to brown, 4–5 minutes.

Add peppers & scallions: Add 1/2 cup diced red pepper, 1/2 cup diced green pepper and 1/2 cup sliced green onions to the skillet. Cook 2–3 minutes until peppers are slightly softened.

Wilt greens & add tomatoes: Add the 2 cups spinach and arugula mix and 1 cup halved cherry tomatoes. Cook, stirring, until greens are wilted (about 1–2 minutes) and excess moisture evaporates. Taste and adjust seasoning: sprinkle a pinch of salt and pepper if needed.

Combine in skillet: Spread the cooked vegetables evenly across the skillet. Distribute the warmed sliced sirloin and crumbled bacon over the vegetables. Sprinkle 1 cup mixed shredded cheese evenly, reserving a few tablespoons for topping.

Pour eggs: Pour the whisked egg mixture evenly over the filling. Use a spatula to gently tuck in any ingredients so eggs penetrate the mixture. Sprinkle the reserved shredded cheese, 1/4 cup crumbled feta and 2 oz crumbled goat cheese on top in small dollops.

Cook stovetop then bake: Cook over medium-low for 3–4 minutes until edges begin to set. Transfer the skillet to the preheated 375°F (190°C) oven and bake 12–15 minutes until center is just set and a knife inserted near center comes out mostly clean (it will continue to set slightly as it cools).

Rest: Remove skillet from oven and let frittata rest 5 minutes. This makes slicing easier and finishes cooking gently.

Make dijon horseradish aioli: In a small bowl mix 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon prepared horseradish, and 1 teaspoon optional hot sauce (or to taste). Stir until smooth. Taste and adjust balance of mustard or horseradish.

Plate and garnish: Slice the frittata into 6 (or 8) wedges. Drizzle or dollop aioli over each slice. Sprinkle chopped cilantro or parsley and the crumbled bacon pieces on top. Serve warm.