Italian Steak and Eggplant Frittata with Beans

Chef Brainy
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.


  • 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


  1. Preheat the frying pan over medium-high heat.
  2. 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.
  3. 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.
  4. In the same pan, add the olive oil, then the cannellini beans. Cook for 1-2 minutes, stirring occasionally, until heated through.
  5. In a large bowl, whisk together the eggs, basil, oregano, salt, and pepper.
  6. Add the cooked steak and eggplant to the bowl and stir to combine.
  7. Pour the egg mixture into the frying pan and cook over medium heat, stirring occasionally, until the eggs are almost set.
  8. Sprinkle the Parmesan cheese over the top and continue cooking for another minute, until the cheese is melted and the eggs are fully set.
  9. Slice the frittata into wedges and serve hot.

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