Anytime I get up early to cook, I seem to always lean toward more “brunch”-type items. By nature, I’m a “steak-and-eggs” kinda guy, but for breakfast I sometimes find it difficult to cook, and especially difficult to consume whole steaks. So…here’s my latest concoction: Steak and Eggs Fritatta.
In this recipe, I utilize a leftover steak from the night before that’s cut into small dice to distribute uniformly in a classic brunch dish! I’ve topped it with a simple tomato and garlic saute. It’s a win-win for me…enjoy.
Steak and Egg Fritatta
Ingredients
- 4 tbsp Unsalted Butter
- 6 oz Sirloin small diced; cooked (or leftover)
- 8 ea Egg large
- ½ cup Onion diced
- ¼ cup Parmesan grated
- 1 cup Mozzarella shredded
- 2 oz Baby Arugula
- 1 pint Cherry Tomato halved
- 2 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 2 ea Garlic Clove minced
- ¼ cup Parsley chopped
- TT Kosher Salt/Black Pepper
Instructions
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Preheat oven to 350F.
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Toss tomato, vinegar, and oil in small saute pan on medium heat. Season.
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Whisk eggs in a large bowl until light and fluffy.
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Fold in steak, onion, parmesan, mozzarella, arugula, and parsley. Season.
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Heat butter in nonstick pan.
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Add egg mixture and stir to distribute ingredients.
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Cook eggs until they begin to release from the sides of the pan.
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Place in preheated oven and bake until eggs are golden on top. (about 20 min.)
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Loosen sides of frittata with rubber spatula and invert onto cutting board.
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Cut slices (like a pie) and plate with tomato sauce.
