Last night I grilled a steak...Nothing special (salt, pepper, a little oil and fire).
So this morning I am indulging. There was a bit of leftovers, but not really enough to do much with. Certainly not enough for another full meal.
But plenty left overs to make a FANTASTIC Steak and Egg LOADED Fritatta!
No better use in the world for the little bit of left over steak than an Italian omelette, loaded with a beef and a few slices of a wonderful flavorful Tomato.
Of course, you remember everything I have said about Fritattas (think Italian Open faced Omelette). In this case, a basic Italian Omelette, the Fritatta! I have done a couple of posts on making a Fritatta... A basic, sort of Fritatta 101, and a Tomato Fritata (see the photo). They are basically the same and I worked hard on the details so that indeed, "Anyone can cook" these if they read over those blog posts. The Fritatta really is the easiest of all the omelette recipes to make. No vigorous shaking (the French), no Folding (This might be an American invention, certainly popularized in American cuisine).
Well, making a Firtatta has become a way of life for me. Aside from the two blog posts mentioned above, I stopped even looking at a recipe *they are simple, eggs, a little cream, butter for the pan and whatever extra you want to use). The technique is important, so do take a look at the Fritatta 101 post to see what I am talking about. I stopped asking permission to change the recipe long ago. Mostly I make fritattas from whatever I had for dinner last night. Fish, beef, pork, vegetables, cheese, salami... Everything but soup.
So, here's my series... Once a week for a year I am going to give you permission to try something yourself... The Whatever I had for dinner last night Fritatta!
4 Eggs
1 TBS Heavy Cream
111/2 Cup Leftover Steak
1 Small Kumatu Tomato, chopped
- Dice up the Steak.
- Preheat the oven to Broil setting
- In a Non Stick oven safe saute Pan, over medium high heat melt a TBS of Butter
- Whisk together 4 Eggs and a TBS of Heavy Cream (sure,milk will work)
- Loosely cover the bottom of a non stick saute pan with the Steak and Tomatoes
- Add the eggs gently over the Meat
- heat for 4 minutes on the stove top, until the eggs around the edge are set but the center is still jiggly wet.
- Move the pan to the oven and broil for 2 minutes. Check to see if the top is set and is just starting to brown.
- Repeat if needed, only in 1 minute segments
- Flip the fritatta onto a preheated plate. This may take practice, but by the time you do a couple of weeks' worth you will have it down perfect, place a plate upside down over the saute pan, hold the bottom of the plate (now n top) solidly with the palm of your hand and holding the handle of the pan, quickly and smoothly, FLIP
- Serve HOT and ENJOY! Serves two.
Now, what's your idea for a
Whatever I had for dinner last night Fritatta!!!
here's my list ... SO FAR!
Whatever I had for dinner last night Fritatta!!!
here's my list ... SO FAR!
I had a rare plate of take out food, Sweet and Sour Chicken from my local Asian take out place.
Turned into a FANTASTIC Sweet and Sour Chicken Fritatta!
I Really spiced things up with another grilling gem when I cooked up a GRILLED Curry Chicken Fritatta, balanced heat and sweet with a side of some seasonal Pineapple!
This time I actually made a CLASSIC TRUE Italian recipe with leftover potatoes and onions to create a Fried Potato, Onion and Blue Cheese Fritatta. Some grapes and tomato slices really made for a wonderful breakfast!
A dinner of Meatloaf and Mashed Potatoes turns into yet another delicious loaded up specialty breakfast.... The MEATLOAF FRITATTA is made with an Italian meatloaf recipe, loaded with Sofrito vegetables. I even made up some mahed potato cakes also from the leftovers!
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