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
- 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
Preheat oven to 350F.
Toss tomato, vinegar, and oil in small saute pan on medium heat. Season.
Whisk eggs in a large bowl until light and fluffy.
Fold in steak, onion, parmesan, mozzarella, arugula, and parsley. Season.
Heat butter in nonstick pan.
Add egg mixture and stir to distribute ingredients.
Cook eggs until they begin to release from the sides of the pan.
Place in preheated oven and bake until eggs are golden on top. (about 20 min.)
Loosen sides of frittata with rubber spatula and invert onto cutting board.
Cut slices (like a pie) and plate with tomato sauce.