Preparation

Cook the steak:  Heat the butter (1 Tbsp) in a skillet over medium-high heat. Season the sliced or diced steak (3 oz) with salt and pepper, then sear for 2-3 minutes on each side until browned but still tender. Remove from the skillet and set aside.

Sauté the vegetables: In the same skillet, add another ⅓ Tbsp of butter. Sauté the trimmed green beans (½ cup) and minced garlic (1 clove) for 3-4 minutes until slightly tender.  Add the halved cherry tomatoes (¼ cup) and cook for another 2 minutes until they soften slightly.

Prepare the egg mixture: In a bowl, whisk the eggs with a pinch of salt, pepper, and milk (2 Tbsp if using) until well combined.

Combine and cook the frittata: Preheat your oven broiler.  Add the cooked steak back into the skillet with the green beans and tomatoes, spreading them evenly across the pan. Pour the egg mixture over the steak and veggies. Reduce heat to low and cook for 3-4 minutes until the edges start to set, but the center is still soft.

Finish under the broiler: Transfer the skillet to the oven and broil the frittata for 2-3 minutes until the top is fully set and lightly golden.

Garnish and serve: Remove the frittata from the oven and let it cool for a minute. Garnish with chopped scallions (1 Tbsp) and chopped parsley (1 Tbsp) before serving.

Tips: You can cook the steak to your preferred doneness before adding it to the frittata, but keep in mind it will cook further under the broiler.  Add cheese for extra richness, sprinkle some shredded cheese like cheddar or feta on top before broiling.