Southwestern Breakfast Frittata

0 Preheat oven to 350°F (~175°C).
1 In a medium or large frying pan, melt the butter.
2 Dust the skirt steak with the steak seasoning or salt and pepper.
3 When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
4 Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
5 Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
6 Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
7 Bake at 350 F for 30–35 minutes, or until the center is firm.
8 Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
9 Store in a sealed container in the refrigerator for up to 5 days.