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 omelet. (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 omelet) ingredients?

-----

One year ago: New York City Wine & Food Festival - Grand Tasting, Day 2
Two years ago: Featured Friday, Volume 1.10
Three years ago: Guest Post: Healthiest Spaghetti and Meatball Dinner Ever
Four years ago: First FoodBuzz Food Publisher 24, 24, 24 Event

Like this post? Connect with me to find out when I post again. Find me on Facebook, Twitter, Instagram, and Pinterest, or sign up to receive updates via email!