Steak and Potato Frittata

Frittata on the way to the oven

Frittata on the way to the oven

One of our favorite meals is a nice steak dinner. Marinated grilled steak with a baked potato and all the fixins. Classic. However, I cannot eat an entire steak. And depending on the size of the baked potato, I might not be able to eat a whole one of those either. We always have leftovers and I try to come up with different ways I can transform that classic meal into something else.

Enter the frittata. A frittata is a quick dish to make and it can take on any flavor or style you want to throw at it. So many different things one can do with a skillet and some eggs. The day after a nice dinner of grilled steak and baked potato, I decided to use those leftovers in a frittata. This is my version of a steak and eggs breakfast with a side of homefries.

Andrea’s Steak and Potato Frittata

  • 1 C of cooked potato, cubed
  • 1 1/2 C of cooked steak, cubed
  • 1/2 green pepper, chopped
  • 1/4 of a medium onion chopped
  • 1/2 C of shredded cheddar
  • 1/2 TBSP of dijon mustard
  • 1 TBSP of unsalted butter
  • 3 eggs
  • Salt and pepper to taste

Preheat oven to 400 degrees F. Heat an oven safe skillet over medium heat. Add butter, then when melted, add in the peppers and onions. Season with salt and pepper and cook for about 3 minutes until soft. As the peppers and onions are cooking, whisk together the eggs and mustard. This will take a minute or so but the mustard will incorporate into the eggs. When the onions and peppers are soft, add in the steak and potato. Stir and allow to just heat through, about 2 minutes. Pour egg mixture into skillet making sure to spread it out evenly. Allow to cook for a minute. Turn off heat and put skillet into oven. Cook until the frittata is set and cooked through, about 7-10 minutes. When the frittata is cooked, pull out the skillet and top with the cheddar. Put back in oven for another 2 minutes or until the cheese is melted and bubbly.

Remove from oven and allow to sit for one minute. Cut into quarters and serve!

Just out of the oven

Just out of the oven

So far this is probably one of my favorite frittatas that I have made. Adding in the peppers and onions accentuates the steak and brings out the flavor of the potato. The mustard adds just a hint of something going on the background, a nice subtle kick at the end. And cheese just goes with everything!


Enjoy guys! And remember, always play with your food!

8 thoughts on “Steak and Potato Frittata

  1. I think I may have to surprise my husband with that veru sppm. He just bought some steaks to grill up, so I should have ingredients within a few days. He’s going to flip.

    I’m new to your blog, and I absolutely love what I’ve seen so far. I love the sense of joy you bring to your writing and to your food. And the food looks amazing. I will definitely be back!

  2. Hey Rose! Thanks so much! :D I looked around at some basic templates and found one that could be tweaked to suit what I had in mind for the blog. My husband is a wordpress guru, so adding-in what I needed and doing the actual tweaking was easy peasy for him. The site runs on WordPress and the credit for the core design is at the bottom of the page.

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