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  • Lauren Palmeri

Breakfast in Vermont

Leftover Steak-Night Frittata

When I'm cozying up in VT with family and friends, the first thing I want is a delicious breakfast and the last thing I want to do is scramble to make 10 à la carte dishes. Frittatas are my go-to crowd-pleasing breakfasts -- everything goes in one pan -- not a lot of clean up. And the best part is, you can use any leftover veg, cheese, etc you have in the fridge. On Sunday mornings, we usually have leftovers from Saturday night steak and always some kind of cheese from après-ski. (side note: did you know you can après-anything???) So, next time you're entertaining a crowd, grab your large nonstick and #getcooking !


GROCERY LIST (hopefully nothing...)

Serves 6-8


1/2 cup sautéed onion

1/2 cup sautéed mushrooms (such as sliced cremini)

1 Tbsp chives (optional)


2 Tbsp butter

10 eggs

3 Tbsp half-n-half or milk

1/4 cup sharp, white Vermont cheddar (shredded)

(photo: leftover boiled fingerling potatoes, chopped country ham, raclette cheese, chives)

PREHEAT broiler to high.

MELT butter in a large, nonstick, oven-proof pan over medium-high heat. Add mushrooms and onions, (or any sautéed veg here) and cook until warmed through and softened.

Meanwhile, BEAT eggs, chives and half-n-half in a large bowl, season with salt and pepper to taste. Add egg mixture to pan and turn heat to low. PUSH eggs around the pan with a rubber spatula to create large curds (like scrambled eggs). COOK until the eggs are set on the bottom but still wet on top, about 5 minutes. In the last minute of cooking, sprinkle the cheese on top and slightly push into the eggs. TRANSFER pan to oven and BROIL until golden-brown on top, about 2 minutes.

REMOVE from oven and let cool for 5 minutes. Transfer to a cutting board and slice into wedges like a pizza. Enjoy!

For the sautéed onion: HEAT 1 Tbsp oil and 1 Tbsp butter over medium-high in large saute pan. Add one, sliced onion and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes. Turn heat to low and continue cooking until onion is caramelized, about 30 minutes.

For the mushrooms: HEAT 1 Tbsp oil and 1 Tbsp butter over high in large saute pan. Add 8 oz, sliced, cremini mushrooms in single layer and cook, without moving for 3 to 4 minutes. Stir and continue cooking for a few more minutes, until evenly browned, about 8 minutes total. Remove from heat, then season with salt and pepper.

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