Beef Cheek Frittata

Introduction & Inspiration

This is a quick and easy meal idea that makes good use of succulent beef cheek leftovers. It's quick and easy to prepare and is also very tasty and nutrient dense. You can choose to have your frittata with a slightly runny egg yolk centre. This creates a delightful contrast between the creamy center and the slightly crispy edges. It’s like a savoury custard with a golden top.

So go on, try this one out!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Beef Cheek Frittata (10cm Diameter)

Main Ingredients:

200ml Egg Yolk

100g Beef Cheek Leftovers

25ml Bone Marrow Liquid

35g Oven Roasted Bone Marrow (warm)

Salt To Taste

Recipe Instructions

Preheat the oven to 220c and move the oven rack to the centre.

Heat the beef cheek leftovers and bone marrow liquid in a pan on medium heat. Use a spatula to break up any large chunks of meat. Once nice and warm add some salt and stir in. Perform a quick taste test to ensure the meat is seasoned sufficiently.

Line the base of a springform pan and grease the sides with lard or tallow.

Pour the beef cheek mixture into the base of the springform pan and use a spatula or the back of a spoon to press the meat level in the base of the pan.

Whisk the warm oven roasted bone marrow and then pour in the egg yolk and add a touch of salt.

Whisk the ingredients with an electric hand whisk for a couple of minutes so that everything is well combined before pouring the mixture over the top of the meat.

Place the springform pan on a baking tray and cook in a pre-heated oven for 10 minutes*.

Remove the beef cheek frittata from the oven and allow to cool down for 5 minutes before serving.

Enjoy!

Tips

*10 minutes will allow for a slightly runny egg yolk in the centre of the frittata. Add a few extra minutes if your prefer the egg yolk to be less runny.

Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

If you do not have any bone marrow available, simply replace with beef tallow or lard.

Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

Check out my Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these.

This Beef Cheek Frittata is delicious served hot or cold!

Video

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