Frittata for Two

Frittatas are elegant, but deceptively easy. I make one when I need to clean out my fridge. I always select a protein (this one features half of a filet we cooked up on Memorial day), and a few veggies. We had some potatoes leftover so I threw one in, along with a sliced shallot. You can use bacon, ham, crumbled and cooked Italian sausage, chicken, any cut of steak- just make sure it’s cooked first to make your life easier and to keep this recipe super simple. You could also just make this vegetarian with tomatoes, spinach and maybe some feta. Play with different combinations but you will always do the process the same.

I came up with this recipe when I went to a fancy steakhouse in Ft. Worth and got a Filet and some delicious roasted potatoes. I saved a little bit and took it home to re use. Im not a huge fan of microwaving anything (especially high quality meat like a beef tenderloin filet) so I decided this was a great way to make a delicious brunch.

I also had some fontina and parmesan left over from making my Baked Rigatoni with Ricotta so I grated some over the top. Use what you have.

Ingredients: For the Steak, potato and fontina/parmesan version

  • 4 Eggs
  • 2 Teaspoons Ghee or Clarified butter (olive oil would work too)
  • Leftover steak, I used about a 1/4 of an 8 oz filet
  • 1/2 Shallot (1/4 of a white or yellow onion will work in a pinch)
  • Fontina
  • Parmesan
  • 1 Leftover Yukon Gold potato (precooked)
  • 2 Tbsp chopped fresh Parsley
  • 1/3 Cup Half and Half (use heavy cream, milk or almond milk if you’d rather)

I make this in a 10 inch nonstick skillet thats got an oven safe handle. Typically if the handle is covered in rubber or silicone its oven safe up to 400 degrees-but always google your particular skillet and item number which you can find on the bottom. *The safest route is to use a pan with nothing on the handle but the metal itself, or use a cast iron pan if you’re a pro. 

Click on any photo below to enlarge it so you can see better.

Recipe:

  1. Preheat oven to 350 degrees. Chop shallot in half, remove the skin and slice thinly. Heat 2 teaspoons Ghee in a 10 inch (medium sized) skillet. Cook shallots until dark and golden (about 5 minutes on medium high heat.)
  2. While the shallots are browning and caramelizing, prepare your egg mixture. In a small bowl, crack in the eggs, add the half and half (or heavy cream or milk or almond milk), the salt and the pepper. Whisk really well until totally combined. Set aside.

    3.  When the shallots are ready in the skillet, add the diced potato, and the thinly diced steak. Cook, stirring for 1 minute to heat everything up.

    4. After 1 minute, turn the heat down to medium, use a spoon to evenly distribute the ingredients throughout the pan. Once we pour the eggs in, they will stay where they are so it’s important to spread everything out. Pour the entire egg mixture onto the skillet, TURN THE PAN OFF, then grate your desired amout of cheese on top. I used about 3 TBSP of both fontina and parmesan. DO NOT STIR.

    5. After the cheese is grated, sprinkle 2 TBSP chopped parsley. Set the entire skillet in the oven and bake for 10 minutes at 350.

    6. After the 10 minutes is up, the very outside edges should be a nice golden brown, and you should be able to touch the middle of the frittata without any jiggling- just nice firm set eggs. Run a knife gently around the edges of the skillet to loosen the frittata. We are gonna flip this thing y’all.

    7. Gently flip the skillet onto a platter or cutting board, the entire thing should come out easily but it you need to help it with a spatula its okay! Slice into 4 wedges.

    8. To serve, I like to flip the slices back over to the “pretty side” and garnish with some sort of green herb. This frittata feeds two, but also makes a great leftover lunch reheated with a green salad on the side. Enjoy this one friends, you are officially fancy!

     

    Other flavor combos: Bacon, cheddar and potato. Sweet potato, red onion and leftover brisket or pork. Tomatoes, spinach and feta. (I could keep going.)

If you want to feed more people you could add two more eggs, making a fluffier frittata that you could cut into smaller slices.

Remember to comment when you’ve tried this one. Give me a review on Facebook, or show me on instagram.

 

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