Canned Beef Frittata: Take breakfast to the next level with a hearty and tasty corned beef frittata. It’s loaded with potatoes, green peas, and eggs for a delicious and energy-packed meal for breakfast, lunch, or dinner!
I always have a supply of corned beef in our pantry because it’s my go-to when I’m pressed for time or too lazy to cook an elaborate meal but want something a little more filling than a sandwich for dinner.
I make so many delicious dishes from this canned meat like nilaga, sinigang, spaghetti, pandesal, and my favorite frittata. This egg dish is simple to prepare, yet so hearty and delicious. It’s a protein and energy-packed way to start the day!
One of the favorite ways to cook corned beef is as a stir-fry with potatoes. You can use leftover beef ginsang to make this frittata, or better yet, make a fresh batch!
While you can use any brand of corned beef you like, I personally prefer the chunky variety. I also recommend using frozen green peas instead of canned because they have a brighter, tastier color and less salty flavor.
• Beat the eggs until mixed, as overbeating can introduce too much air, resulting in a dry and unappetizing spongy texture.
• Do not boil and bake until barely set. The frittata will continue to cook on the residual heat of the pan.
• If you are using a smaller or larger pan, adjust the number of eggs according to the size of the pan. For example, use 6 eggs for a 6-inch pan, 8 eggs for an 8-inch pan.
• Use a cast-iron or oven-safe pan, as the frittata will finish in the oven. To finish on the stove instead of in the oven, reduce the heat, cover, and cook until barely set.
• Roast beef frittata is delicious warm or at room temperature. Serve for breakfast, brunch, lunch or dinner with a side of fried or steamed rice and ketchup.
• The egg dish is also great for sandwiches. Lightly toast the pandesal roll, spread a little mayonnaise and fill with a frittata slice, tomato slices and lettuce. Enjoy as a midday snack!
More egg recipes
Hard-boiled egg adobo is a quick, easy and affordable way to enjoy your favorite adobo flavors. It’s a hearty comfort food that goes great with steamed rice!
Canned Beef Frittata
Turn your leftover cooked beef into a delicious egg dish! Roast Beef Frittata is simple to make and yet so filling and delicious. It’s high in protein, packed with energy and perfect for breakfast, brunch, lunch or dinner!
Preparation time: 15 minutes
Cooking time: 30 min
Total time: 45 minutes
- 3 spoons of rapeseed oil
- 1 large potato, peeled and diced
- 1 small onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 can (11.5 ounces) cooked beef, beef jerky
- 1/2 cup water
- salt and pepper to taste
- 1/2 cup frozen sweet peas, thawed
- 8 beaten eggs
1. Heat about 2 tablespoons of oil in a pan over medium heat. Add potatoes and cook until lightly browned.
2. Add onion and garlic and cook until soft, stirring occasionally.
3. Add the smoked beef and water and bring to a boil, breaking the meat into smaller pieces.
4. Cover, reduce heat and simmer for about 3 to 5 minutes, or until potatoes are tender. Season with salt and pepper to taste.
5. Add the sweet peas. Continue cooking until the peas are heated through and the liquid is almost reduced. Remove from pan.
6. Mix eggs and beef mixture in a bowl. Mix until combined.
7. In an 8-inch skillet or cast-iron skillet over medium heat, heat the remaining 1 tablespoon oil and swirl around the bottom to coat.
8. Add the beef mixture and cook until the edges begin to set.
9. Transfer the pan to a 385 F oven and bake for about 10 to 15 minutes, or until the surface is lightly browned and the egg mixture is just barely set.
10. Remove from oven and let stand for about 1 to 2 minutes. Cut into wedges to serve.
- Beat the eggs until mixed, as overbeating can introduce too much air, resulting in a dry and unappetizing spongy texture.
- Do not boil and bake until barely set. The frittata will continue to cook on the residual heat of the pan.
- If you are using a smaller or larger pan, adjust the number of eggs according to the size of the pan. For example, use 6 eggs for a 6-inch pan, 8 eggs for an 8-inch pan.
- Use a cast-iron or oven-safe pan, as the frittata will finish in the oven. To finish on the stove instead of in the oven, reduce the heat, cover, and cook until barely set.
Calories: 228 kcal, Carbohydrates: 8 g, Protein: 13 g, Fat: 16 g, Saturated fatty acids: 4 g, Polyunsaturated fatty acids: 3 g, Monounsaturated fatty acids: 8 g, Trans-fatty acids: 1 g, Cholesterol : 187 mg, Sodium: 4 g Sodium: 58,000 g Potassium 1 g, Sugar: 1 g, Vitamin A: 308 IU, Vitamin C: 22 mg, Calcium: 38 mg, Iron: 2 mg