A hearty meat and potato dish with creamy cheese.
5 large yellow onion, sliced
4 T. butter, divided
1 c. balsamic vinegar
1 lb. russet potatoes
3 T. garlic, minced
2 c. cremini mushrooms, cleaned and chopped
1 lb. flank steak, cubed
1 T. Italian seasoning blend
12 large eggs
1 T. paprika
½ T. garlic powder
½ T. onion powder
½ T. cayenne pepper
4 c. Bacio® cheese, shredded and divided
1 T. fresh parsley, finely chopped
1 T. fresh oregano, finely chopped
1 T. fresh thyme, finely chopped
Sea salt and fresh black pepper
Preheat oven to 375°F.
Slice the onions and caramelize in butter over medium heat until golden brown.
Add balsamic vinegar and let reduce by three-quarters. Set aside.
Wash, dry and slice potatoes into 1/8″ slices and par cook in simmering water. Set aside.
Sauté minced garlic in butter and then add chopped mushrooms over medium heat. Cook until tender, about 5 minutes. Set aside.
Season flank steak with Italian seasoning, salt and pepper, and cook until medium rare. Slice into cubes. Set aside.
Whisk together eggs, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper. Add 2 cups of the shredded cheese.
In a large cast iron skillet, layer the potatoes, caramelized onion, mushrooms and flank steak. Then cover with egg mixture.
Add remaining 2 cups of cheese to top of frittata midway through baking, making sure to cover entire surface.
Cook until firm. Before serving, garnish with fresh thyme, parsley and oregano.