Brunch amongst friends: Quick and Easy Frittata I love the holidays for many reasons, but mostly because, for me, this season means lots and lots of visitors. This past weekend, my friend and editor of The Nosher, Shannon, came to visit. When she asked me what we could do that was fun and food-related, I suggested that there were few things more fun and food-related to me than cooking with friends! So, we made a date for brunch, and planned what we’d cook together.

I knew the main event would be our cooking adventures, but we would need some nourishment to get our creative juices flowing. Not wanting to stress too much about what to make, I decided to peruse my fridge for inspiration. Cue the frittata.

Frittatas are a fantastic breakfast/brunch food, because they take very little effort, can help you use up some of your leftovers, and easily impress. While many frittatas call for diced potatoes, I decided to use up some of my leftover potato latkes as my main filling. Leftover baked potatoes work great in here, too. After rummaging through my vegetable crisper that seemed filled to the brim with different types of lettuce, I found the crowning jewel of this dish in some cherry tomatoes. I was looking for an ingredient that offered both visual stimulation, as well as a taste boost, and loved the way that the cherry tomatoes contrasted with the yellow of the egg. Of course, no frittata is complete without fresh herbs, so I chopped up a bit of Italian Parsley, and called it a day.

Served alongside fresh fruit and some authentic Cuban-style cafe con leche, this was the perfect start to the “fun and food-related” day ahead.

Quick and Easy Frittata
Recipe type: Brunch
Serves: 8-10
Prep time:
Cook time:
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Use up your leftovers in this easy brunch favorite!
  • 1 Tbs. butter
  • 2 Tbs. olive oil
  • 1 onion, diced
  • 1 cooked russet potato, diced (can be a baked potato, but I used leftover latkes)
  • 10 large eggs
  • ¼ cup half and half
  • ¼ grated parmesan cheese
  • 10 cherry tomatoes, halved and seeded
  • 1 Tbs. chopped Italian Parsley
  • salt and pepper to taste
  1. Preheat oven to 375.
  2. In a large oven-safe skillet, add butter and olive oil, and warm over medium heat.
  3. Add the onions, and saute until light brown (about 5-7 minutes). Add the potatoes, and stir gently to fully incorporate. Cook for 3-5 minutes.
  4. In a separate bowl, whisk together eggs and half and half until well-combined. Season generously with salt and pepper. Stir in parmesan cheese, and pour over onion and potato mixture in skillet.
  5. Cook for 3-5 minutes, until edges set.
  6. Add tomatoes, cut-side down, and bake frittata in oven until it sets completely (about 10 minutes).
  7. Remove from oven, and let rest for 2 minutes before unmolding from skillet and slicing.
  8. Can be served hot or at room temperature.
This recipe is easily adaptable and can include almost any filling you want. Feel free to experiment with last night's leftovers, and see for yourself!


Marinated Flank Steak

Flank Steak a la Bette

Several years ago, when I had a lot less confidence in the kitchen, my husband and I invited a friend over for Shabbat dinner, as we often do. Knowing that I don’t keep a kosher kitchen, and that this friend kept kosher, I wanted him to feel comfortable welcoming the sabbath at my dinner table. I had a storage cabinet full of appliances that were gifted to us for our wedding that we hadn’t yet used, and in it, I found an electric grill. My husband and I agreed that we would only cook kosher meats on the grill, thus giving us an option for entertaining our friends who keep kosher.

(*note, we have since kashered our rotisserie, and invested in separate place settings and serveware designated for our kosher friends.)

I imagined that with his winning personality and friendly nature, Howard, our guest of honor, must get invited to countless shabbat tables, and must be sick of the traditional roasted chicken fare. So, I set out to find something different for our dinner menu. Luckily, I live near one of the most densely populated areas of kosher markets, and had the opportunity to shop around for the basics I was looking for. I knew I didn’t want to make chicken, and I also knew that it had to be something that worked on the grill. When I arrived at the busy meat market, and explained to the kosher butcher that I was thinking flank steak for shabbat dinner, he gave me a good chuckle as he packaged up my cut. “What?,” I said. “There’s no rule about eating chicken on Shabbat. I want to change it up a bit.”

Marinated flank steak sizzling on the grill with bell pepper pieces.
Marinated flank steak sizzling on the grill with bell pepper pieces.

Despite the giggles and smirks I received at the kosher market, I was determined to make a killer flank steak. Fortunately for me, my Midwestern meat-and-potatoes husband reminded me that his mom is famous for her steak marinades. On her flank steaks, she uses a marinade consisting of soy sauce and Italian dressing, two ingredients that don’t necessarily scream cohesiveness, but surprisingly bring out the best elements in each other.

That night, when we broke bread with our soon-to-be Rabbi friend, Howard, we were treated to a flavorful, juicy, cooked-just-right piece of steak, and we opened up the doors to opportunity for trying  new and exciting dishes for Shabbat.

I’ve since taken my mother-in-law’s original recipe, and “Cuba-fied” it by adding garlic. I also splash in a bit of Worcestershire sauce, because I like the taste, and think it adds a certain depth of flavor. Depending on what I’m service alongside and whether or not I have some squirreled away in the fridge, I’ll add sliced green onions to the marinade. Ultimately, the base is always the same (soy sauce and Italian dressing), but can easily be enhanced with a plethora of flavors you might have in your kitchen.

Plus, the leftover possibilities are endless!

Grilled flank steak, peppers, and zucchini over a bed of arugula, topped with chunks of avocado.
Grilled flank steak, peppers, and zucchini over a bed of arugula, topped with chunks of avocado.


5.0 from 1 reviews
Marinated Flank Steak
Recipe type: Main
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:
Heat your grill up, and get ready to smell the aromatic wonders that will permeate the air with this marinated flank steak!
  • ¼ cup soy sauce
  • ½ cup Italian dressing
  • 2 tsp Worcestershire sauce
  • 4 cloves garlic, finely minced
  • fresh ground pepper
  • 1-1½ lbs. flank steak, cleaned and trimmed
  1. In a plastic resealable bag, combine soy sauce, dressing, Worcestershire sauce, garlic, and fresh ground pepper. Add flank steak, seal bag, and massage meat, making sure it is evenly coated with the marinade.
  2. Refrigerate for at least 1 hour, turning once.
  3. Remove bag from refrigerator, and allow to come to room temperature.
  4. Heat grill to medium-high, and grill steak 5-7 minutes on each side.
  5. Allow meat to rest for 10-15 minutes before slicing thinly.
  6. Serve immediately, or reserve for leftover dishes.


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