Quick Frittata

Votes: 13

Time: 25 min.
Complexity: easily
Servings: 2

If you have leftover meat and vegetables from last night's holiday dinner, you can make a delicious and quick frittata for breakfast by throwing everything you have in the fridge into a frying pan: sliced flank steak, caramelized onions, leftover roasted or grilled asparagus, roasted bell peppers, and any cheese. All the ingredients are heated in a frying pan on the stovetop, then poured over eggs beaten with milk, and the omelet is finished in the oven. For this recipe, it's best to use an oven-safe seasoned cast-iron skillet. Once the frittata has set, you can slice and serve. A delicious and filling breakfast without the hassle!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. milk
5 large eggs
2 tbsp. l. olive oil
0.5 cups of leftover fried onions
120g leftover cooked steak, cut into bite-sized pieces
1/4 cup roasted sweet pepper, cut into strips
3-4 stalks of leftover cooked asparagus, cut into 2.5cm pieces.
1/2 cup grated cheese, such as sharp cheddar, fontina, Gruyere, or Monterey Jack

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, milk, beef, sweet pepper, asparagus, cheddar cheese, Fontina cheese, Gruyere cheese

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In an 8-inch cast-iron skillet or other oven-safe nonstick skillet, heat the olive oil over medium heat. Add the fried onions and heat through. Add the steak, roasted peppers, and asparagus and heat through, 1-2 minutes, tossing and distributing the ingredients evenly throughout the skillet.

In a medium bowl, whisk together the milk and eggs and season with a little salt and pepper.
Pour the egg mixture into the skillet and sprinkle with grated cheese. Transfer the skillet to the oven and bake until the frittata is puffed and cooked through, about 15 minutes.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Simple and quick recipes / Simple casserole recipes / Breakfast / Festive dishes / Dinner party / Main courses / Casseroles / Meat / Eggs and dairy products /

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