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.

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.

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.

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.

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!