Leftover Meats Egg Frittata

Leftover Egg Frittata 

Makes 6-8 servings

8 whole Barham Family Farm eggs

1 cup small curd cottage cheese

1 tablespoon of your favorite herb seasoning, we like za'atar

1 teaspoon oregano

1 teaspoon pepper

Leftover Fantasma's Finest Flank Steak, chopped into bitesize pieces

3 tablespoons finely diced red onion

3 tablespoons diced red pepper in oil

Slices of ripe tomato

Slices of zucchini

Parsley sprigs, for garnish

Aioli, for serving

Preheat oven to 350° F. Spray an 8-inch diameter ceramic tart dish with vegetable cooking spray. 

In a medium mixing bowl, combine eggs and cottage with a whisk. Add seasonings, steak, onion, red pepper and whisk to combine. pour the mixture into the prepared baking dish. Float tomato and zucchini in a pattern on top.

Bake for 20-30 minutes or until eggs are fully set. Allow to cool, garnish, slice and serve.

*Paradise Locker Meats enjoys highlighting its Proud Partners, including chefs, restaurants and farmers. We process for Barham Family Farm and sell their eggs in our retail store. Their chickens are free to forage for grasses and insects on the century-old Kearney farm owned by Kenny and Annette Barham. 

We love the bright yellow yolks and the taste of Barham eggs, and adding cottage cheese adds tenderness to the oven-baked frittata. This recipe is also a handy way to use up bits of beef, such as flank steak or tri-tip, or try substituting any leftover meat you may have on hand, including chicken, turkey, ham or brats.*