Steak and Potato Frittata
For someone who loves eggs, I'm embarrassed to admit that it wasn't until very recently that I made my first frittata at home. I don't know whether it was the intimidating sound of the name of the dish that prevented me from experimenting with frittatas or the very simple fact that I didn't own an oven-proof skillet (don't judge me)... Whatever the reason, the situation seems so silly now.
What the heck was I waiting for?
One of the brilliant things about a frittata is its versatility. Although it's made with eggs, a frittata is appropriate for any meal. Obviously, it makes a fantastic option for breakfast or brunch, but, if you serve the frittata with some fresh fruit or a side salad, then it can also make a simple lunch or dinner. You can even make a frittata ahead of time and then slice and serve it whenever you want.
As for what you put into a frittata, the sky's the limit! You can alter your ingredients to suit your personal tastes, just as you would with an omelette. (Though, you won't need to worry about folding the eggs properly with a frittata.) And, if you have any leftover meat or vegetables in your refrigerator, then a frittata is the perfect way to repurpose those leftovers into something new.
That's exactly what I did with the grilled flank steak and roasted potatoes that I put into this frittata... And it was a hit!
What are your favorite frittata (or omelette) ingredients?
Steak and Potato FrittataPrintable Recipe
- 1/2 tablespoon unsalted butter
- 1 cup grilled flank steak, diced
- 1 cup roasted potatoes, diced
- Salt and pepper, to taste
- 6 large eggs
- 1/2 cup shredded cheese, divided
- Preheat the oven to 400°F.
- Heat a 10"-12" oven-proof, non-stick skillet over medium heat. Add the butter.
- Once the butter has melted and has started to foam, add the steak and the potatoes. Toss to coat in the butter and allow to reheat for 2-3 minutes. Taste for seasoning and adjust with salt and pepper, to taste.
- Spread the mixture in an even layer on the bottom of the skillet. Top with 1/4 cup of the shredded cheese and let it just start to melt.
- In a large bowl, whisk the eggs vigorously to incorporate as much air into them as possible. Pour the eggs over the steak, vegetables, and cheese. Tilt the pan to make sure the eggs settle evenly over everything.
- Cook for 1-2 minutes, or until you see the eggs at the edge of the skillet begin to set. Top with the remaining 1/4 cup of shredded cheese.
- Place the skillet in the oven and bake for 8-10 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If the eggs are raw in the center, then put the skillet back in the oven for an additional 1-2 minutes.
- Cool the frittata for 5 minutes before slicing and serving.
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