Steak and Artichoke Frittata

Confession: Sometimes I want my recipes to seem like I put a little effort into them even though I don’t really want to work very hard. That is when I turn to Frittatas. They are fast and easy, but they still have the wow factor, especially if you add unexpected ingredients like artichoke hearts.

When people think of artichokes they think “a lot of work to prepare” and “blow the budget expensive”. I get around both of these obstacles by using frozen artichoke hearts. They are already prepared, so all I have to do is thaw them before I add them to a dish and frozen artichoke hearts cost much less per ounce than either fresh or canned artichokes.

And Frittatas only require one pan to create, so clean up is pretty easy too.

5.0 from 1 reviews

Steak and Artichoke Frittata
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon olive oil
  • 2 cups artichoke hearts
  • 1 – 2 Roma tomatoes
  • 3 green onions
  • 1 celery stalk
  • 4 cloves garlic, minced
  • 1 cup cooked steak, diced
  • 8 eggs
  • 1 teaspoon parsley
  • ½ teaspoon basil
  • ½ teaspoon rosemary
  • ¼ teaspoon seasoned salt (how to make seasoned salt)
  • ⅛ teaspoon pepper
Directions
  1. Preheat oven to broil.
  2. Add olive oil, artichoke hearts, tomatoes, onion, celery, and garlic to a 10” oven safe frying pan.
  3. Cook over medium-high heat for 4 -5 minutes or until onions are tender. Add steak and cook for an additional 2 -3 minutes or until heated through.
  4. Add eggs to a small bowl and beat with a fork. Add parsley, basil, rosemary, seasoned salt, and pepper to eggs. Mix well.
  5. Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
  6. Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.

Related Posts:

Broiled Catfish with Artichokes and Tomatoes

Chicken and Artichoke Pizza

Recipes to Use Up Leftover Steak

This post is linked to Allergy-Free Wednesdays,  Gluten-Free Wednesday, and Hearth and Soul Hop.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. That looks good! I think Bob would like that — know I would.

  2. I love frittatas! I never thought to put leftover meat in it, though. I will HAVE to try this. Thanks!

  3. Mmm, wish I had this with my coffee right now!

  4. Wow… in my life I’d never think to put steak in a fritata… We have steak so rarely here that each piece gets savored, not chopped up and put in a fritata! (Or if you’re my husband, smothered in ketchup and wrapped in a bun. I remember once Mike and I went on a date to an expensive steak house- he went and stuffed his steak into a pita bread… while I just shook my head in disbelief…)
    That sure does look delicious!

  5. I do this too! We often have a little bit of leftover steak, so it either ends up in a frittata or scrambled eggs with cheese. :) I’ve never added artichoke though, but that sounds great. I need to check my store for frozen artichokes. I prefer that to canned, and I stink at working with fresh.

  6. This looks great, Alea. I’ll have to look for frozen artichoke.

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