What’s for Brunch? Moose Frittata

By Chef Bernie-Ann Ezekiel and her Academy Canada cooking class

Moose Frittata

Makes 4 servings

1/2 lb moose meat, julienne
1/2 tsp smoked paprika
1/4 tsp black pepper
1/2 tsp kosher salt
1/2 tsp dried chili flakes
2 tbsp extra virgin olive oil
1/2 cup leeks, sliced thin
2 tbsp fresh garlic, minced
1/2 cup red pepper, julienne
1/2 cup green pepper, julienne
3/4 cup feta cheese, crumbled
5 eggs, whisked

Preheat broiler. Mix first five ingredients together in a bowl and let marinate at room temperature for 20 minutes.

Heat oil in a non-stick, oven-safe frying pan over high heat. When the oil is hot, add marinated moose and sauté quickly, moving it around the whole time. Once it’s seared all around, add leeks and garlic; continue cooking over high heat for another minute. Transfer to a bowl and set aside.

Wipe the pan clean, spray with non-stick cooking spray, set the heat to low-medium and add the whisked eggs. Stir gently with a rubber spatula, pushing eggs to the middle of the pan to make a scrambled egg effect. Once eggs are nearly cooked on the bottom, place the pan under the broiler briefly, to cook the top. Once there is more info here liquid egg on top, place the moose, peppers and feta on it and put it back under the broiler to melt the cheese a little. Serve immediately.

*If you don’t have moose meat at home, substitute with steak.

Picture of Downhome Magazine
Downhome Magazine

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