Mike’s frittata!

mikes frittata

It’s easy, delicious and it’s great any time of day… breakfast, brunch, lunch, or supper!

Serves 4


6 eggs

8 oz of already cooked corned beef or brisket, chopped (or any meat that you like)

1 small-medium onion, chopped

1 lg green or red pepper or ½ of each rough chopped

1 jalapeno diced small

4 oz of goat cheese (optional) or any cheese that you like works! (crumbled or shredded)

1 Tbsp of fresh parsley diced

½ tsp sea salt

½ tsp black pepper

1-2 Tbsp of a quality sauté oil, butter or tallow

The process:

Preheat your broiler.

Heat a 10” skillet on medium heat, add the tallow, add the vegetables, salt and pepper. Cook for 7-8 minutes until soft. Add the meat and heat until hot. Scramble the eggs with a Tbsp of water and add to the pan. Turn heat to low and cook for about 10 minutes. Once the eggs are cooked about half way, add the cheese and parsley on top and cook about 5 more minutes. Place the pan in the broiler on the top rack and cook for about 1 -1.5 minutes. Remove and let it rest for 5 minutes, slice into wedges, and serve. For breakfast or brunch, serve with a side of homemade home fries and your favorite beverage. For lunch or supper, this dish goes well with a simple side salad and iced tea.

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Mike Gonet

About Mike Gonet

Mike Gonet is Senior Partner – Operations at Classic Metal Roofs, where he strives to provide a solid workplace for employees and an exceptional experience for clients in the way of service and product installation. He achieves this through constant contact during the sales and installation process, and maintaining a strong third-party review presence online. Mike and his team are not interested in being the largest company in residential metal roofing in southern New England, only the best! Connect with Mike on LinkedIn.

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