Leftover Steak & Potato Frittata Recipe: A Budget High-Protein Recipe (5 Ingredients, 20 Minutes) by Donna John
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Life is tough for a lot of us right now due to many circumstances going on in the world. If you're looking for ways to stretch your food budget, my first suggestion is not to throw anything away. Zero waste. That was my thought when I made this simple leftover steak and potatoes frittata recipe. No waste, great taste.
This budget recipe is also a high-protein recipe, which goes into my second suggestion: make high-protein meals. Protein fills you up. According to Healthline, "Foods high in protein and fiber may leave you more sated, which means you feel full for longer. Some of the most filling foods include potatoes, oatmeal, eggs, fish, Greek yogurt, and popcorn." Check out the many health benefits of protein.
To make this easy frittata recipe you will need the following gluten-free ingredients from your fridge: leftover steak, leftover roasted potatoes, eggs, cheese (I used cheddar, but use your favorite), butter and optional onion. (I'm an onion person and put it in almost all my recipes.) The frittata bakes up in about 10 minutes in the oven.
Serve the egg dish as a high-protein breakfast, brunch, lunch or dinner. I served mine for dinner with a dinner roll (a leftover as well) and a fresh salad.
Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 1 tablespoon butter
- 2 cups chopped steak (cooked)
- 2 cups roasted potatoes, cut into bite-sized pieces (cooked)
- 6 large eggs
- 1 cup grated cheese (divided)
- 1/2 cup chopped onion (optional)
Here's how to make it:
- Crack the eggs in a bowl. Season with salt and black pepper, to taste. Whip until well combined. (Use a fork or whisk. For an even lighter frittata, I used my milk frother.)
- Stir in half of the cheese.
- Melt the butter in a 10- to 12-inch ovenproof skillet. (I used my Le Creuset frying pan, but cast iron would work or any ovenproof skillet.) Add the steak, potatoes and onion, if using. Cook, stirring over medium heat, for about 2 minutes. Spread into an even layer.
- Pour the egg mixture over the meat and vegetables. Cook for about 1 minute or until the eggs start to bubble on the sides.
- Put the skillet into a preheated 400-degree F oven. Bake for about 8 to 10 minutes, or until the eggs are set. Top with the cheese and return to the oven just until the cheese melts.
- Let the frittata rest for a few minutes before slicing. Garnish with chopped green onions or fresh chives, if desired. Store any leftovers in an airtight container and reheat in the microwave.
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