- Nov 13, 2023
- 1 sweet potato, peeled and diced
- 1 red onion, diced
- 1 jalapeño, diced
- 1 head of broccoli, cut into bite-sized florets
- 1 red bell pepper, diced
- 1 container of baby bella mushrooms
- 2 cups of baby spinach, chopped
- 2-3 cloves of garlic, chopped
- 6 eggs
- ¼ cup sour cream
- 1 cup sharp white cheddar cheese, shredded
- Oil for sautéing
- 2-4 tablespoons butter
Blackstone griddle Non-Stick Griddle Spray
Heat one side of the griddle over medium-low heat. For a 36” griddle, use three consecutive burners on medium low and leave the remaining side off. Add 2-3 tablespoons of oil and begin sautéing the sweet potatoes. After a few minutes, add onion, jalapeño, broccoli, bell pepper, mushrooms, spinach, and garlic. Season with the High Plains Steak seasoning. Sauté the veggies on the griddle until they soften.
In a large bowl, whisk together the 6 eggs, sour cream, and additional High Plains Steak seasoning. Add the cooked veggies to the bowl along with the sharp cheddar cheese. Stir to combine.
Place two omelet ring molds on the side of the griddle that is off (keep the adjacent burner on to utilize residual heat). Spray the mold edges with griddle spray and add 1-2 tablespoons of butter in the middle, allowing it to melt. Ladle the egg and veggie mixture into each mold (about 2-3 ladles). Add water around each mold and cover with a large basting dome. Check the mixture after a minute or so to see if more water is needed to create additional steam.
After about 5 minutes, remove the dome and molds. Use two large spatulas to carefully flip each frittata. Don’t worry if they break apart; gently reassemble them and place the omelet mold back around the mixture. Add water around them and cover with the large dome. Cook for an additional 5 minutes. Once the egg mixture is thoroughly cooked, they’re done!
Cut each frittata into triangles (like a pizza), serve, and enjoy!