A savory fleishig fritatta with crisp sautéed pastrami, potatoes, and onions. Coming up with this recipe with only 30 minutes to cook it was stressful. Doing it in the comfort of your kitchen, though, should be a breeze. A Food Fight, Round 7 recipe.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat a seven- to eight-inch (18- to 20-centimeter) ovenproof pan and add oil.
In a small bowl, beat the eggs and slowly incorporate the salt and pepper. Set aside.
Place all the vegetables in the hot pan and sauté until soft, about six to eight minutes. Add the pastrami chunks and continue to stir over medium heat until the vegetables are fully cooked and the pastrami is slightly crisp. Pat down the mixture to distribute it evenly in the pan. Lower the heat to medium-low.
Add the eggs slowly and carefully to cover the entire pan. Swirl them around as they cook. Every time an empty pocket of space opens up, swirl more eggs into it. Do this for three minutes.
Remove the pan from the heat and place it in the hot oven. Bake the frittata for three minutes. Remove from the oven and swirl the eggs again to distribute evenly. Return to the oven and bake four to five more minutes.
Remove from oven and let the frittata settle before serving.