The Lewnes' Frittata

Eighteen years is a long time to have relations and for it to be an amazing eighteen years, that’s nothing short of impressive. Lewnes’ Steak House in Annapolis, MD is one of our must go to places on special occasions. We have been going there, once or twice a year, for the last 18 years. It’s been a tasty and always satisfying relationship.

In our family, we pass around Lewnes’ gift certificates like it’s a game, “Who’s Lucky to get Lewnes'?” The first gift cards Micheal and I gave out were to our parents and family friends who helped make our wedding day an event to remember. Let me tell you, I got some stories that I could never forget. Stories that will most likely never make it into a post, but will happily relive in person.

Since we are talking about long term relationships and weddings, Michael and I are celebrating our 18th wedding anniversary today, September 29. We were the lucky winners at Christmas for the Lewnes’ gift card. This relationship has also been nothing short of wonderful. Unlike Lewnes,’ sometimes there have been some bad steaks, but for the most part, perfectly cooked prime cuts for over 20 years.

That’s my side of the family in the photo. Lewnes’ is the place that put me back in good graces with the family for picking restaurants after a massive fail. In college, I took them to a ‘way ahead of its time’ vegan place called Gandalf’s Restaurant and Pub. Me and my college roommates went there all the time and in my defense, I told them to go with the soy Rueben, not the chicken fingers. I was a little hurt when I found out the place burned down and never reopened. I still think about that soy rueben. #ripgandalfs

Anywho, back to last nights dinner. We had our usual. For an appetizer, the onion rings with the mustard sauce, not ketchup, mustard sauce! I had the petite filet covered in copious amounts of sauteed jumbo lump crab meat and béarnaise. Michael had the cowboy cut sirloin, 25 ounces of juiciness. For sides, we always get the asparagus, lyonnaise potates, and the sauteed mushrooms.

Why am I telling you all this? We NEVER EVER finish dinner. As a matter of fact, after dinner we always head home and straight to bed because we are in a serious food coma. The leftovers! The leftovers are the delicious reminder of the night before. The opposite of a guilt ridden hangover, more like reminiscing over a spark inducing first date. These leftovers are destined for our breakfast table. We always get the full order of the sides just so we can make our morning after Lewnes’ Frittata.

Next time you go out to eat and have leftovers, think breakfast. This frittata will serve four.

LEWNES’ FRITTATA:

4 whole eggs and 2 egg yolks

3 tablespoons of whole milk, sour cream, heavy cream, half and half, creme fraiche (whatever you have on hand)

Leftover steak and crab and the béarnaise

Leftover asparagus or other veggie

Leftover lyonnaise potatoes

leftover mushrooms

Cheese, if you have it.

Salt and Pepper to taste

Preheat your oven to 400 degrees. Slice up the veggies, potatoes, mushrooms and steak into smaller than bite sized pieces.

Whisk together the eggs and creamy goodness you had in your fridge. Drop in the cut up steak and crab meat.

The size skillet you are using will depend on how many eggs and leftovers you are preparing. For these two lovebirds (Michael and I), I will be using an 8 inch oven safe skillet. Spray the pan with nonstick cooking spray or olive oil and set over medium heat. Once the pan is hot, toss in the veggies and potatoes and toss around until they are warm.

Add the steak, crab and the egg mixture to the pan. After about a minute or so, when the edges start to turn light in color, it’s time for the oven.

Remove from the heat and place the pan in the oven for 10-12 minutes or until the egg is cooked. Let the egg rest for a few minutes and then serve. Salt and pepper to taste.

If you wanted to add cheese, sprinkle on the goodness right before you put the pan in the oven.

Thank you Lewnes’ Steak house for 18 years of very consistent, extremely delicious, always memorable date nights. We also love the wait staff. We’ve seen the same faces over the last 18 years and that says a lot about your family owned business.

Below is my brother-in-law. It was the 48 ounce tomahawk special one night. He ate every last bite and all the sides. The boy can eat.