Fajita Frittata with Avocado Salsa

This is an amazingly good frittata!! I am going to be making this again. Below is a link to the recipe on Marks Daily Apple. I followed the recipe with a few exceptions, listed in the ingredients and directions.

Ingredients:

• 1 pound skirt or flank steak, thinly sliced
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 cloves of garlic, finely chopped (I used 4 fresh minced cloves)
• 1-2 poblano or green bell peppers, cut into thin rounds or strips (I used 1 green pepper)
• 1 red bell pepper, cut into thin rounds or strips (I used 2 small red peppers)
• 10 eggs, whisked (I used 12)
• 1 small bunch cilantro, roughly chopped
• 2-3 avocados, cut into small chunks
• 2 green onions, sliced
• 1 jalapeno pepper, finely chopped (optional)
• juice of one lime juice (I used 2 small limes)
• sea salt to taste

Directions: All the pictures are mine :-)
Season steak with cumin, chili powder and salt. (continue to read for more directions)

Preheat oven broiler to high (I did not do this)

Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.

Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers (I cooked the steak about 10 minutes)

Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.

• Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes. (I cooked mine on the stove a majority of the time with the lid on and broiled for about 4 minutes). 
• Remove from oven.
• Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste (The frittata will taste just as good without this)

Read more: http://www.marksdailyapple.com/fajita-frittata-with-avocado-salsa/#ixzz1lwXwhkt9