Elk Frittata

During this time, the most beneficial recipes for me are the ones that allow me to use all of the leftovers in the fridge. No food can be wasted with not being able to venture out to buy whatever grocery items needed. If you read my previous post, “Isolation-rita” you will know that we are in isolation because of my youngest son’s cardiovascular condition. With the isolation I am finding more ways to incorporate everything at all meals. We had elk steaks the other evening for dinner, thanks to the supply of elk meat from my parents. The next morning I made this frittata for breakfast with the leftovers. Some of the best things to come out of all this isolation is the quality time we are getting to spend with our kids, watching them lean on each other as best friends, and learning valuable lessons in not wasting any food. They have always been really good about eating whatever I make and have had no problems with leftovers for dinner. But now it is different. There really is “no wasting!” We have been scheduling out which fruit, veggie, and dairy products need to be eaten 1st to prevent them from going bad. It has honestly taught us all a lot. Especially for all the things to be thankful for. We have been very fortunate during this time. My husband has a job that allows him to work from his home office. We have the most amazing family and friends near by to pick up items for us if we are in a crunch, parents that make sure we have plenty of meat to feed our kids, and teachers that have done an amazing job in supporting our kids and their at-home schooling venture. To all of you, I thank you!

Elk Frittata

Prep Time15 mins
Cook Time25 mins
Course: Breakfast
Cuisine: Italian
Servings: 8 slices
Calories: 233kcal

Equipment

  • Cast iron pan
  • Ninja Blender

Ingredients

  • 8 oz Elk steak cut in small bite sizes
  • 1/4 onion diced
  • 3 oz mushrooms diced
  • 1 TBS olive oil
  • 12 large eggs
  • 3/4 cup cottage cheese
  • 1 cup shredded sharp cheddar
  • **** Optional additional meat and veggies

Instructions

Meat and veggies

  • Preheat oven to 375. Heat olive oil in cast iron pan. Add elk meat to the heated pan. When cooked all the way through add vegetables, sauteing for additional 2-3 minutes. Remove from heat.

Egg mixture

  • Blend 12 eggs and cottage cheese in a blender (I use Ninja).
  • Place egg mixture in medium sized bowl, stir in shredded cheese, and salt and pepper to taste.

Frittata

  • Pour egg mixture over meat and veggies. Place Frittata in preheated oven for 20-25 minutes, or until egg is all the way cooked.

Notes

Recipe makes about 8 even slices. Calories per slice: 233; Fat per serving: 15g; Carbs per serving: 2g; Protein per serving: 22g

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Tessa Ludwig

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