Steak Frittata and Twice Cooked Hashbrowns

Great for brinner or brunch this is the 4th of 4 meals using the same meat and boy has doing this made meals that much faster!  This meal doesn't take long and is satisfying and quite yummy.  Enjoy it with family or friends on a nice lazy evening or morning and you'll have good food, good conversation and good company!

Shopping List:
1) Eggs


2) Onion

3) Frozen Spinach

4) Green Onion

5) Mozzarella Cheese

6) Salt, Pepper, Basil, Oregano

7) Frozen Hashbrowns

Optional:
adding some minced garlic to the steak while it is cooking is also nice!

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To begin:

Start by preheating your oven and placing your hashbrowns in at there needed temperature.  Let bake for time needed.

After hashbrowns are done place to the side.

In a oven safe skillet place, cut up you last bit of steak into small diced pieces, in the pan.  Let cook for a few minutes and let get a little crispy.

While it is cooking in a bowl mix up diced green onions (about 1/3 cup), 10 eggs, and seasoning (about 2 teaspoons of each).  Beat well.

Defrost and drain well your spinach.

Dice up about 2 cups of onions (1/2 cup for the frittata and 1 1/2 for the hashbrowns)

Preheat your broiler 

Once steak is done pour in your onion (1/2 cup) and spinach, mix in well, then add your egg mixture to the skillet.  Let cook on stove top for about 5 minutes until the bottom of the eggs is starting to look firm but it is still liquidy on top. 

While the eggs are cooking on the stove top in another pan place your other set of onions into a pan with a little bit of olive oil (1 tablespoon), let cook for about 2-3 minutes.  Then add hashbrowns to the pan.  Don't be afraid to kind of mash them up some, let them cook for additional five minutes or until crispy.

Before placing in the oven sprinkle about 1/2 a cup of mozzarella cheese on top, let broil for about 3-5 minutes or until eggs are done cooking and firm.

Yum!