Italian Steak and Eggplant Frittata with Beans
What Started it all:
Steak, Eggplant, beans, frying pan
A hearty and flavorful Italian-inspired dish that combines the richness of steak, the sweetness of eggplant, and the creaminess of beans. Perfect for a brunch or dinner.
Ingredients
- 1 lb (450g) steak, sliced into thin strips
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 can (14.5 oz) of cannellini beans, drained and rinsed
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 large eggs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup grated Parmesan cheese
- Frying pan
Instructions
- Preheat the frying pan over medium-high heat.
- Add the sliced steak to the pan and cook for 3-4 minutes per side, or until cooked to your desired level of doneness. Transfer to a plate and set aside.
- In the same pan, add the sliced eggplant and cook for 3-4 minutes per side, or until tender and lightly browned. Transfer to a plate with the steak.
- In the same pan, add the olive oil, then the cannellini beans. Cook for 1-2 minutes, stirring occasionally, until heated through.
- In a large bowl, whisk together the eggs, basil, oregano, salt, and pepper.
- Add the cooked steak and eggplant to the bowl and stir to combine.
- Pour the egg mixture into the frying pan and cook over medium heat, stirring occasionally, until the eggs are almost set.
- Sprinkle the Parmesan cheese over the top and continue cooking for another minute, until the cheese is melted and the eggs are fully set.
- Slice the frittata into wedges and serve hot.
This Italian Steak and Eggplant Frittata with Beans is a satisfying and flavorful dish that's perfect for a special occasion or a cozy night in. The combination of tender steak, crispy eggplant, and creamy beans is a match made in heaven. Buon appetito!