To make this proper leftoverish fare, you will want to prepare a dinner using the recipe for Ina Garten’s genius, roasted broccoli which you can find here. It is a great accompaniment to steak and roasted potatoes. In fact, we had that for dinner on Friday night (which you too should consider if you want this frittata to be as leftoverish as mine). I didn’t use 4 lbs of broccoli, instead I used 2 small bundles of fresh, local, purple, sprouted broccoli. That is not important here; you can use whatever you want as long as you have about 3 oz of leftover broccoli. You can probably even get away with not using the pine nuts or even the parmesan for the broccoli, but those sure do make them delicious!
2 TB full-fat yogurt
1 oz bleu cheese (separated into 1/4 oz and 3/4 oz mounds)
Fresh ground black pepper to taste
4 baby potatoes, roasted (3 oz)
3 oz roasted broccoli (with garlic, lemon, pinenuts and parmesan)
2 3/4 oz grilled steak (leftover or freshly cooked. I used tenderloin but you can use any steak you like).
1 oz cheddar cheese
2 tsp (ish) olive oil
You could also freeze the cooked frittata to eat a few weeks later (gasp….yes, you really can).
The cheddar cheese I used was an organic, pre-sliced. I just tore it up and tossed it in the mix. I liked to leave some out to add 5 minutes in to cooking along with the blue cheese but it isn’t a necessary step.