Beef Mushroom and Swiss Frittata recipe provided by the Certified Angus Beef® brand.

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Beef Mushroom and Swiss Frittata

Cuisine: American
Category: Casseroles, Breakfast, Low-Carb/Keto/High Protein
A delicious cheesy frittata made with top sirloin steak and vegetables. Make this easy Beef Mushroom and Swiss Frittata recipe for a hearty breakfast, lunch, or dinner.
Prep Time
15 mins
Other Time
5 mins
Cook Time
25 mins
Total Time
45 mins
  • 3/4 pound Certified Angus Beef ® top sirloin steak, cut into 1/2-inch cubes
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 teaspoons canola oil
  • 1 1/2 tablespoons butter
  • 1 (8-ounce) package sliced white mushrooms
  • 1 small onion, diced
  • 8 large eggs, beaten
  • 2 Roma tomatoes, seeded and diced
  • 1 cup shredded Swiss cheese
  1. Set broiler to low (or to 400°F for ovens without broiler).
  2. Pat top sirloin steak dry with paper towels and season with 1-teaspoon salt and pepper. In an oven-safe non-stick pan (or well-seasoned cast iron skillet), heat oil over high heat. Working in two batches, sear steak cubes until well browned on two sides, about 5 minutes.
  3. Transfer steak cubes to a clean plate and wipe out pan with a paper towel. Melt butter in the pan; stir in mushrooms and onions. Sauté until browned, about 5 minutes. Return steak cubes to pan and reduce heat to medium.
  4. Stir in eggs, remaining 1/2-teaspoon salt, cheese and tomatoes. Gently stir in a figure 8 motion until eggs just begin to set, 3-4 minutes.
  5. Place in oven an additional 4 minutes to set the top of the frittata (or 10-15 minutes for ovens without broiler). Allow to rest in a warm area for at least 5 minutes before serving.
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Beef Mushroom and Swiss Frittata recipe

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