Steak and Bacon Frittata (THM S)

I had every intention to make the THM Cookbook‘s BLT Frittata last night and it turned into its own monster!  Ha!  I ended up loving the creation that I made (with lots of changes from the original).  I’ve had lots of people ask for my recipe, so I thought I would type it up.  Like I said, the original idea came from the THM Cookbook, so I can’t take complete credit.



  • 15 eggs
  • 2 1/2 cups shredded cheddar
  • 2 cups grape tomatoes sliced in half (I used red and yellow)
  • 1 1/2 tsp each of salt, pepper, onion powder, and garlic powder (I didn’t measure this exactly, so you can use however much you would normally use)
  • 1 large handful of kale/spinach mix (I buy mine at HEB)
  • 1, 8 oz steak, sliced thin (you can use sausage, etc)
  • 6 oz bacon

(our meat was all leftover)



So this is what I did:

  1. Heat meat in cast iron skillet (cook if not cooked already… we had grilled our steaks the night before).
  2. Mix eggs, seasonings, cheese, kale/spinach, and sliced grape tomatoes in a bowl.
  3. Pour egg mixture over meat.
  4. Cover and cook on medium for about 10 minutes (until the egg starts setting on the sides).
  5. Pre-heat oven to 350.
  6. Uncover and place skillet in oven for about 20 minutes (check it to see if it’s cooked thoroughly).
  7. Broil for 3-5 minutes if you want to brown the top.
  8. Enjoy!


We had some leftover, so I had some for breakfast this morning!  It’s a wonderful treat!

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