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Farmhouse Rules is a lifestyle and cooking show that focuses on Nancy Fuller's cuisine and the Hudson Valley farming community that supplies it. Nancy is a warm, loving mother of six children and grandmother of thirteen children, and a no-nonsense owner of a multi-million dollar company that she runs with her husband. Follow Nancy as she gathers the best of the land and feeds her friends and family classic, farm-fresh meals.

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Countertop Frittata
Recipe courtesy of Nancy Fuller
Total: 25 minutes
Active: 10 minutes
Yield: 1 to 2 servings
Level: easy

Ingredients

2 tablespoons of olive oil
1/2 cup leftover fried sliced onions
4 ounces leftover cooked steak, cut into bite-sized pieces
1/4 cup roasted red pepper strips
3 to 4 stalks leftover cooked asparagus, cut into 1-inch pieces
2 tablespoons of milk
5 large eggs
Kosher salt and freshly ground black pepper
1/2 cup grated cheese, such as sharp cheddar, fontina, Gruyere or Monterey Jack

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in an 8-inch cast iron or ovenproof nonstick skillet over medium-high heat. Add the onions and heat until warm. Add the steak, roasted red pepper, and asparagus and heat until warmed through, 1 to 2 minutes, then mix the ingredients in the skillet until evenly distributed.

Whisk together the milk and eggs in a medium bowl and add some salt and pepper.

Pour the egg mixture into the pan and sprinkle the cheese on top. Place the skillet in the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.

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How to Make Nancy Fuller's Countertop Frittata Farmhouse Rules Food Network
https://youtu.be/Ber3lRM6IoQ

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