My children and I have established a ritual ofÂ having breakfast for dinner on the first night my husband is TDY. When he is deployed for any length of time, we have breakfast for dinner at least once a week. There is something so cozy and comforting about breakfast food and I appreciate how fast and easy breakfast recipes come together. Usually I make Scrambled Eggs or Oatmeal Pancakes. Occasionally I want to serve something just a little fancier, but that doesnâ€™t mean I want to work any harder. That is when I make a frittata. Frittatas are as tasty as a quiche, but are easier to make than an omelet.
My husband and I have a daily ritual that usually makes my dinner plans proceed more smoothly. He calls me as soon as he leaves the base, tells me about his day,Â and lets me know when he will be home. His schedule is erratic and I have learned the hard way that I can prep dinner, but that I should never turn on a flame until I get that call. Yesterday, when he called he started talking about his next deployment. Just the thought of him being gone again was enough to make me crave breakfast for dinner. Since I hadn’t started cooking yet, it was easy to change my plans and make this Steak and Asparagus Frittata.
I used leftover steak in this recipe, but any leftover meat would work well. You could also leave the meat outÂ to create aÂ frugal, meatless dish.
Steak and Asparagus Frittata
- 2 cups asparagus, cut into 1 inch pieces
- 1 Tbsp olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup cooked steak, cut into small pieces
- 8 eggs
- 2 Tbsp Parmesan cheese
- 1 tsp rosemary
- 1/4 tsp pepper
- pinch of salt
- 2 Tbsp cheddar cheese
- 2 Tbsp mozzarella cheese
- Preheat oven to broil.
- Heat water to boiling in a double boiler. Add asparagus to basket and steam for 2 minutes.
- Add olive oil to a 10 oven safe skillet. Add onions and garlic and saut until the onions are tender.
- Place eggs, parmesan cheese, rosemary, pepper and salt in a small bowl. Use a whisk to thoroughly combine the ingredients.
- Add asparagus and steak to the onions. Mix well. Pour egg mixture over asparagus.
When I makeÂ this frittata for dinner, I serve it with Strawberry Spinach Salad with Raspberry Vinaigrette.Â (Isn’t it lovely that asparagus, strawberries, and spinach are all in season and on sale right now?) Â When I make a frittata for breakfast, I serve it with a fresh fruit salad, using whatever fruit is in season and on sale.
Yum!! I personally love asparagus in anything 🙂 We do breakfast for supper once a week too. Thanks for something new to try. So smart to use up leftover steak.
Tricia H says
This looks wonderful. I personally love anything with asparagus 🙂 We also have breakfast for supper – at least once a week. Thanks for a new recipe to try! So smart to use up leftover steak.
For years when my 2 girls were little, my husband was gone all week for his job and I would make breakfast for dinner at least once a week. We all love breakfast any time of the day but the hubs is more of a meat/potato kinda guy but I still sneak in a breakfast for dinner every now and then….yummmm.
I love the recipes, but is there a place to go to easily print them? I’ve spent 10 minutes at my computer trying to copy and paste and print this recipe….and for some reason my machine won’t let me.
Nevermind…got it, finally! 🙂