I’m not the biggest fan of leftovers.
That’s no surprise, seeing that I change my mind about what to eat on any given day, even after going to the store to get the ingredients.
I guess I can’t make that statement wholesale since I have been known to eat cold pizza without even bothering to close the refrigerator door, or scoop a few spoons of black beans from their container for a quick snack, or polish off the little corner of hamburger I saved myself from eating the night before (Tom always tucks it into a wrap of plastic for me, just in case).
Yet still, I can’t get behind true leftovers. The kind that you reheat and eat for lunch the next day, or worse, for dinner that week, dumped hastily onto a plate and barely resembling the lovely meal it used to be in its’ prime and throwing it into the microwave.
Maybe it’s because I know how good it looked when it came right out of the oven and now, sitting there in the fridge, it just looks cold and pale? Maybe even a little sad. Or maybe it’s because the tantalizing smell that came from the nights before are now silenced sitting in the cool air, picking up the neighboring smells?
Well, I guess that can’t be entirely true since I have already admitted to the pizza thing…
Perhaps I just like to eat something new?
I mean, I do like it if it is leftoverish…
- Leftovers made into something new; Remaining surplus redefined
The steak and broccoli from dinner were made into a leftoverish frittata.
- Made from partially used ingredients
This delicious steak and broccoli fritatta is leftoverish.
Even though this frittata is leftoverish, its’ leftovers can be disguised as new. Just heat and serve neatly on a plate with freshly-dressed greens. Frittata is a leftover even I can get behind. In fact, going against my usual judgement, we might need to have it as a true leftover today. Well, leftoverish, I’ll need to make another fresh salad!
Steak & Roasted Broccoli Frittata
You begin by whisking eggs, yogurt, blue cheese and pepper in a medium bowl (break in some chunks of cheddar cheese slices or grate some into the mix as well).
Then, you chop the broccoli, potato and steak up a bit into smallish chunks.
Next, warm the olive oil over medium heat in a non-stick pan and add the potatoes, then broccoli and steak. Stir and let it warm up a bit.
Next comes the egg mixture poured over top. We are looking to let it set up a little before transferring to the oven. Use a rubber spatula to scrape down the sides a bit, keeping the egg mixture intact.
When the frittata has cooked halfway (around 5 minutes in), crumble the rest of the cheese over top and finish cooking.
When the frittata is fully set and cooked through, which should take about 10 minutes in a 350-degree oven, let it rest for 5 minutes, covered. You could also transfer it to a warming drawer until you have gathered up the guests and set a proper table.
Cut it into wedges, and if you feel fancy, serve it alongside a pile of Spring greens dressed lightly with lemon juice and olive oil. Pea vines are a nice addition if you are doing this in the Springtime.
Voila! Leftoverish steak and broccoli frittata.Print
Bacon, Leek, Corn + Gorganzola Fritatta
This is based on my leftorverish steak and broccoli fritatta but using bacon, chicken, leeks and gorganzola instead
- Prep Time: 10 miniutes
- Cook Time: 10 minutes
- Total Time: 30 minute
- Yield: 4 servings 1x
- Category: Brunch
3 TB full-fat yogurt
2 oz gorganzola piccante (separated into 1/2 oz and 1 oz mounds)
Fresh ground black pepper to taste
3–4 oz sliced leeks (2 leeks, pale green and white part only)
1 corn cob
2 thick cut slices bacon (approximately 2 1/2 –3 oz) cut into horizontal slices
1 TB butter
- Whisk the eggs, yogurt, 1/2 oz gorganzola cheese and pepper in a medium bowl.
- Remove the corn from the cobb
- Add the bacon to a non-stick pan and turn to medium heat. Cook for a minute or two until just starting to brown.
- Add the butter, leeks and corn, cooking for approximately 3 minutes, until the leeks and corn begin to soften and become fragrant.
- 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.
- Crumble the remaining gorganzola cheese over top, making sure to evenly cover the circumfrence. You can do this as you are letting the bottom set but work quickly so as not to burn the bottom. You could alternatively do this step when the bottom is set and you have removed the pan from the heat to help you work.
- Transfer to the oven and cook 10-15 minutes, until set and cooked through.
- 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.
- Cut into quarters and top with fresh herbs.