Leftover Frittata
- Author
- Taylor Mock
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 1-2
Ingredients
- 3-6 Eggs (for a small to large frittata)
- 1/4 cup half and half
- 1/2 cup shredded cheddar cheese (or any cheese of your choice)
- 1 1/2 cups leftover veggies (I used garlic, zucchini, squash, mushrooms, spinach, tomatoes, red onion, green/yellow peppers, and green onions.)
- 6 oz leftover steak, finely chopped into bite-sized pieces
- 1/4 cup chopped bacon (pre-chopped or bagged)
- 1 tsp salt
- 1/2 tsp pepper
Directions
- Preheat the griddle on medium and add oil.
- Chop the steak into bite-sized pieces.
- Chop the leftover veggies and sauté on the griddle. Cook on medium for 2-3 minutes.
- While the veggies are cooking, crack the eggs into a medium-sized bowl, add half & half, and whisk. Add the remaining ingredients, including sautéed veggies and chopped steak, to the same bowl and mix.
- Reduce the griddle heat to low and place the omelet ring with olive oil in the center.
- Pour the mixed ingredients into the ring. Cover with the dome and add water inside to steam.
- Cook for 15-25 minutes, depending on the frittata's size. Once the top is solidified, the frittata should be cooked through. Use a toothpick to check the middle; if it comes out almost clean, it's done. Add steam under the dome every 5 minutes. Check the bottom of the frittata to avoid burning.
- Turn off the griddle.
- Move the frittata with the ring onto a cutting board to cool (approximately 10 minutes).
- Use a knife to gently release the frittata from the ring. Shimmy the ring as you lift to prevent breakage.
- Serve with hot sauce on top and enjoy!