Had some leftover skirt steak and artichoke hearts so decided to make a frittata for lunch.
The ingredients - 2 eggs, sliced skirt steak, chopped artichoke hearts, sliced shallots, mix of mozzarella/parmesean/romano cheese
Got my small vortex set up to one side of the 22" and a 6" cast iron skillet
Start with the artichoke hearts to cook off moisture and get them a little crispy, then add shallots, then steak
Pour 2 eggs beaten with a little milk over the top
Move indirect and let the egg
just set, about 10 minutes
Top with cheese and let it melt
Add a little chopped green onion and pour over a little bit of homemade lemon garlic EVOO dressing for the payoff
Very tasty little lunch.
Thanks for looking!
Topic: Quick kettle skillet frittata lunch (Read 1282 times)