Frittata from leftovers!

Last week I opened my refrigerator looking for something quick and satisfying to make for lunch. I had some leftover steak, a few fresh mushrooms, and a handful of cheese.
One of the easiest ways I've found to use leftovers is to bake them into a frittata. I usually do this with lots of fresh veggies, but I thought I'd try something different, so I decided to top it with buttermilk biscuits.
Frittatas are similar to omelettes, except they are finished in the oven. A few years ago, I found an ovenproof skillet with a lid. I use it for nearly everything except soup. If you find one, snap it up!

Steak & Mushroom Biscuit Topped Frittata
3-5 fresh mushrooms
4-6 oz leftover steak, chicken, pork, etc
6 eggs
6 Pilsbury Grands frozen buttermilk biscuits (These are great if you live alone because you don't have to bake eight at a time every time you want one.)
1/4 C shredded cheese, preferably an orange variety

Preheat oven to 375F.
Gently rinse mushrooms. Slice them to about 1/4 inch thickness.
Cut steak into 1/2 inch pieces.
Crack eggs into a bowl and whip them with a fork until they are more or less a uniform color. Set aside while you start cooking the mushrooms.
Spray your ovenproof skillet with nonstick spray or just add a sploosh (this is a technical term!) of oil, preferably olive. Heat the oil over medium heat and add mushrooms, stirring often. When the mushrooms are cooked, turn off the heat and sprinkle the steak into the skillet in an even layer. Gently pour the eggs on top. If you pour too quickly, they'll splash and the steak and mushrooms can shift. If necessary, tilt the skillet just enough to let the eggs run to the outside, so all the mushrooms and steak are incorporated. Sprinkle with salt and pepper, if desired.
Place six bicuits in an even ring on top of the egg. Put the skillet in the oven, uncovered, for 18-22 minutes. The biscuits should be nicely golden brown and the egg should be set. (Poke it with a knife if you're not sure--the knife should come out clean.)
Remove skillet from the oven and immediately sprinkle the biscuits and exposed egg with the cheese. Allow it to melt slightly before cutting into six pieces (between biscuits). If you prefer your cheese browned, add it 5-10 minutes before removing from the oven.

This will make 3-6 servings, depending on your appetite. If serving six, the cost per serving comes to about $.62. I estimate the calories per serving at 380 and the fat grams at 20.
Save leftovers in a ziploc bag or plastic container and reheat in the microwave for about a minute. (I have an old microwave, you may need to adjust the timing.)