{"id":1103,"date":"2008-10-24T15:01:00","date_gmt":"2008-10-24T19:01:00","guid":{"rendered":"http:\/\/foodembrace.com\/?p=1103"},"modified":"2008-10-24T15:08:47","modified_gmt":"2008-10-24T19:08:47","slug":"steak-and-potato-frittata","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/10\/steak-and-potato-frittata\/","title":{"rendered":"Steak and Potato Frittata"},"content":{"rendered":"<div id=\"attachment_1104\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_cooking.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-1104\" loading=\"lazy\" class=\"size-medium wp-image-1104\" title=\"ohc_steak_potato_fritatta_cooking\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_cooking-300x225.jpg\" alt=\"Frittata on the way to the oven\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_cooking-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_cooking.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1104\" class=\"wp-caption-text\">Frittata on the way to the oven<\/p><\/div>\n<p>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.<\/p>\n<p>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.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Steak and Potato Frittata<\/strong><\/p>\n<ul>\n<li>1 C of cooked potato, cubed<\/li>\n<li>1 1\/2 C of cooked steak, cubed<\/li>\n<li>1\/2 green pepper, chopped<\/li>\n<li>1\/4 of a medium onion chopped<\/li>\n<li>1\/2 C of shredded cheddar<\/li>\n<li>1\/2 TBSP of dijon mustard<\/li>\n<li>1 TBSP of unsalted butter<\/li>\n<li>3 eggs<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p>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.<\/p>\n<p>Remove from oven and allow to sit for one minute.  Cut into quarters and serve!<\/p><\/blockquote>\n<div id=\"attachment_1106\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img aria-describedby=\"caption-attachment-1106\" loading=\"lazy\" class=\"size-medium wp-image-1106\" title=\"ohc_steak_potato_fritatta\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta-300x225.jpg\" alt=\"Just out of the oven\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1106\" class=\"wp-caption-text\">Just out of the oven<\/p><\/div>\n<p>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!<\/p>\n<div class=\"mceTemp mceIEcenter\">\n<dl id=\"attachment_1105\" class=\"wp-caption aligncenter\" style=\"width: 310px;\">\n<dt class=\"wp-caption-dt\"><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_slice.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"size-medium wp-image-1105\" title=\"ohc_steak_potato_frittata_slice\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_slice-300x225.jpg\" alt=\"Slice\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_slice-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2008\/10\/ohc_steak_potato_fritatta_slice.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/dt>\n<\/dl>\n<\/div>\n<p>Enjoy guys!  And remember, always play with your food!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[5,33,34],"tags":[13,43,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-hN","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/1103"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=1103"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/1103\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=1103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=1103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=1103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}