I am partnering with Lonestar Eggs and Acorn on this recipe and my love of all things Texas.
“The stars at night are big and bright….deep in the heart of Texas!”
With the exception of two years that I lived in another state (and I hurried home as quickly as I could) I’ve lived in Texas. If you’ve seen my blog or social media there’s no doubt I love my Texas heritage. There is a certain pride that you’re almost born with if you’re from The Lone Star State, a freedom that seeps into your soul whether you live in the big D or little Cut N Shoot. (Yes, that’s the name of an actual town. Look it up.) A lot of things make me think of Texas like George Strait (God bless King George), cowboys (My Papaw was among those on the last cattle drive that went through our little town.), the Cotton Eyed Joe (You have not lived until you’ve scooted a boot and “grabbed your partner and do si doed”) or the Alamo (If you haven’t been to this Texas holy ground you need to.).
And Texas means a lot of things to me….
Beauty. There is so much natural beauty in Texas and it is so incredibly varied. From the beaches at Port Aransas to the Texas Hill Country or the hay fields near my house.
Love your neighbor. Texas’ motto is “The Friendship State”. We have some of the friendliest people in the country and they can make even a big place like Houston feel like a small town. We love our neighbors even the four legged kind. Maybe especially the four legged kind. 🙂
Never forget where you came from. Even if a Texan picks up and moves somewhere else for a while, I would bet you money they would still say they’re a Texan. The roots run deep here and lessons learned on the back porch (and those I’m teaching my kids in those rockers right there) become a part of who we are.
Stand tall. Texas is about being yourself, being an original, and being proud of it. Texas is about pulling yourself up by your bootstraps when you need to and dusting yourself off.
And y’all…Texas is about some good food. From BBQ to Tex Mex to my Granny’s country cooking the variety is as big as Texas itself. For me, with my grandparents being butchers and raising cattle, Texas means steak. Steak and potatoes to be exact. I combined the two with a Tex Mex flair in this delicious frittata. I know frittata sounds fancy but I promise it’s basically scrambled and then baked eggs. And what better eggs to use for a Texas recipe than Lonestar Eggs I picked up a dozen from my local Walmart and went to work with some left over steak.
- 6 eggs beaten
- 2 ounces shredded cheddar cheese
- salt and pepper to taste
- 1 tablespoon butter
- 1 cup cooked diced breakfast potatoes
- 1 cup leftover steak chopped into bite size pieces
- ½ cup chopped Rotel tomatoes drained
- Preheat oven to broil.
- In a medium sized bowl whisk together eggs, cheddar, and salt and pepper.
- In a cast iron skillet , melt tablespoon of butter.
- When the butter is fully melted, add steak, potatoes, and Rotel.
- Stir for a couple of minutes and then pour eggs over the mixture.
- Stir to combine the eggs and meat and vegetables.
- Cook for 4-5 minutes or until most of the top of the dish is not runny.
- Place skillet into the broiler for 4-5 minutes or until the top is golden brown.
The dish is really simple to prepare and it lets me use one of my other things that makes me think of Texas- my cast iron skillet. I used left over steak and for the potatoes I used simple heat and serve diced potatoes. The Lonestar Eggs (If you have not checked out the delicious recipes on their site, don’t miss out!) cooked up light and fluffy and to me the frittata tastes like Texas. Steak, potatoes, and a kick from the Rotel (a pantry staple here).
If you’ve never been to Texas, y’all come on down. The history is rich, the land is beautiful, the people are friendly and the food is good. Come tell us howdy!