Bison Frittata
When it comes to breakfast and brunches, most people turn to bacon and ham; but did you know that bison is the true king of breakfast meat? Bison meat is a leaner, healthier alternative to traditional red meats, offering higher protein content and lower fat levels – meaning the start to your morning is all the healthier when bison is involved.
Beyond its nutritional benefits, farming bison helps protect their populations and promotes eco-friendly agriculture. These majestic creatures are integral to maintaining healthy grasslands, and their responsible farming supports biodiversity and environmental balance.
This crustless bison frittata combines tender, seared bison medallions with a medley of hearty, fresh veggies and is topped off sharp cheddar cheese to pull it all together. Topped with crème fraîche and fresh green onions, this frittata is not only easy to make but delicious too.
Bison Frittata
Ingredients
- 4 Great Range Bison Steak Medallions
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 shallot - minced
- 1/2 red bell pepper - chopped
- 1/2 poblano pepper - chopped
- 8-10 cherry tomatoes - sliced in half
- 1 tablespoon garlic - minced
- 2 tablespoons lime juice
- 1/2 tablespoon red pepper flakes - optional, to taste
- 1/2 tablespoon sumac - optional, can sub smoked paprika
- 3-4 green onions - chopped, whites + more for topping
- 12 eggs
- 1/2 cup sharp cheddar cheese - shredded + more for topping
- 2-3 tablespoons créme fraîche - for topping
Instructions
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Preheat the oven to 350°F. Season the bison steak medallions on both sides with salt and pepper. In a large cast iron or oven-safe skillet over high heat, melt three tablespoons of butter until frothy and browning. Then sear the bison steak medallions to blue rare, about 1-2 minutes per side. Remove from the pan and set aside to rest.
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Without cleaning the pan, reduce the heat to medium-high and melt the remaining tablespoon of butter, then use a wooden spoon to sauté the shallot, red pepper, poblano pepper, and cherry tomatoes. Sauté until the tomatoes are tender, about 3-4 minutes, then stir in the garlic, lime juice, red pepper flakes, and sumac. When the garlic is fragrant, add the green onions and sauté for another 1-2 minutes until softened.
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Turn off the heat but leave the skillet on the stovetop. Whisk the eggs and then pour over the contents of the skillet. Gently poke and stir with the wooden spoon to ensure the meat and vegetables are submerged in the eggs.
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Sprinkle half of the cheddar cheese over the top of the skillet contents, then carefully transfer to the oven. Bake for 15-25 minutes or until the center is set and no longer wobbles when shifted. The top should just be starting to brown when it is ready.
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Let the frittata cool at room temperature for 30 minutes prior to serving to fully set and make slicing easier. Alternatively, cool to room temperature and chill overnight for best results. Reheat at 350°F for 15 minutes or serve at room temperature. Drizzle crème fraîche over the top of the skillet and finish it off with the remaining cheese and green onions. Serve and enjoy!
Recipe Notes
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