Steak & Roasted Broccoli Fritatta

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!


6 eggs

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


  1. Whisk the eggs, yogurt, 1/4 oz blue cheese and pepper in a medium bowl.
  2. Chop the broccoli, potato and steak up a bit into smallish chunks.
  3. Break the cheddar cheese slice into pieces over the egg mixture (or shred it into the bowl if using a chunk of cheese), stir.
  4. Warm the olive oil over medium heat in a non-stick pan.
  5. Add the potatoes first and let cook a few minutes, stirring occasionally.
  6. Add the broccoli and steak and cook for an additional few minutes, stirring.
  7. Add the egg mixture and let cook a minute or two to set. Use a rubber spatula to scrape down the sides a bit, keeping the egg mixture intact.
  8. Transfer pan to 350-degree oven and let cook for 5 minutes.
  9. Crumble the remaining blue cheese and cheddar cheese over top and let cook an additional 10 minutes.
  10. Scrape the outside edge with a rubber spatula to loosen from pan and let sit (covered or in a warming drawer) for 5 minutes. This is a good time to prepare more drinks, setting up plates and start corralling people to the table.
  11. Cut into pie wedges.


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.

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