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Steak and Cheese Frittata
10 min
18 min
28 min
Serves: 4
A frittata is the most forgiving way to turn leftover steak into a real breakfast, and it feeds a few people or sets you up for the week. Soft eggs, sharp cheese, a little onion, and pieces of ribeye folded through, all set gently in the oven and browned under the broiler. No tortillas, no fuss, and it is just as good at room temperature an hour later.
Steps
- Heat the oven to 375°F. Whisk the eggs with the milk, a good pinch of salt, and pepper until fully combined.
- Soften the onion. Melt the butter in a 10-inch oven-safe nonstick or cast iron pan over medium heat. Cook the onion until soft and lightly golden, about 6 minutes.
- Add steak and eggs. Scatter the ribeye pieces evenly over the onion and warm for 30 seconds. Pour in the eggs, then sprinkle the cheese over the top. Let it sit undisturbed for about 1 minute until the edges just begin to set.
- Bake. Transfer the pan to the oven and bake at 375°F for 10 to 12 minutes, until the center is just set with a slight jiggle.
- Broil to finish. Switch to the broiler for 1 to 2 minutes until the top is golden and puffed. Watch it closely.
- Rest and slice. Let it sit 5 minutes, then run a spatula around the edge, slide it onto a board, and cut into wedges. Finish with chives, flaky salt, and pepper.
Notes
- Do not overbakePull it when the center still has a slight wobble, the residual heat and the broiler finish it. Overcooked eggs weep and turn rubbery. This keeps well in the fridge for 3 days and is excellent cold or gently rewarmed.
