No-Flip Frittata

Developed May, 2017. A frittata makes for a fast, easy, and economical meal combining eggs with leftover dressed pasta. It's especially well suited for brunch. In this ’no-flip’ approach, the awkward step of flipping the half-cooked frittata is eliminated by first cooking the bottom on the stove top and then finish the top under the oven broiler.

5 large eggs
3 T (50 ml) olive oil
20 oz (560 g) leftover dressed pasta 
1/2 c (125 ml) grated parmesan cheese 
1 t (5 ml) salt
1/2 t (3 ml) ground black pepper

In a large bowl, beat the eggs well, add the salt and pepper, and stir in the pasta. Heat the oil in an oven-proof nonstick 10-inch skillet on medium, and when hot, pour in the egg-pasta mixture. Chop the pasta into somewhat smaller pieces with a spatula. Cook without stirring until the frittata is cooked on the bottom (lift to see) and becomes firm near the top, about 10 minutes. Sprinkle on the cheese and put the skillet about 8 inches below a preheated broiler. Broil until top is browned and bubbling, a few minutes. Serves four generously. Pair with a green salad on the side.

Beef Steak, Roasted Vegetables, and Toasted Buckwheat Stew

Conceived and prepared February 14, 2011. Based on leftovers from Sunday night's Valentine Day supper.

2 T butter
2 T EVOO
1 c tender-shredded rare grilled boneless beef steak (see Note)
1 c roasted mixed vegetables, coarsely chopped
1 medium white onion, thin blossom cut
2 ribs celery, 1/2 inch cross cut
1 T garlic, minced
2 T tomato paste
2 c prepared kasha (Wolff's® toasted buckwheat)
1 14 oz can beef stock, heated
2 c beef base (hot water plus 2 T McCormick® concentrate) or use another can of stock
2 T tapioca starch in 2 T water

In a 4 qt saucepan, heat the oil and butter until bubbling stops. Add celery, and cook a few minutes. Add onions, and cook until beginning to color. Add the garlic, and clear a spot to add the tomato paste. When bloomed, mix into onions, and stir in the kasha. When heated through, add the vegetables, and then the hot stock and beef base. Bring to a simmer, add the starch suspension, and the shredded beef. Cover and simmer for 10 minutes. Serves 4 to 6.
Note: 
Prepared from charcoal-grilled boneless eye of the rib. Cut match-stick shreds with a sharp chef's knife across the muscle fibers to produce tender beef.

A recent breakfast

A midweek breakfast for a retired man.