When I was in middle school it was the 80s.  Hair bands and mall teen pop queens were in their prime.  And the thing to do back then was hit up the skating rink on Friday night.  Especially when you lived in a super small town and there was nothing else for you to do at that age.  The skating rink was a happening place and I taught myself how to skate.  And backwards skate.  And skate going around the corners with my feet turned out, heels touching.  My favorite thing to do was skate backwards and stop with my stoppers coming to a sliding halt.  My skates were white with blue wheels and a blue stopper.  And Velcro because when you are at the skating rink, it is all about the skating and not about wasting time lacing up your skates.  Oh and secretly crushing on the boys who preferred video games until the couples skate was announced.  Eventually…

One of our favorite meals is a nice steak dinner. Marinated grilled steak with a baked potato and all the fixins. Classic. However, I cannot eat an entire steak. And depending on the size of the baked potato, I might not be able to eat a whole one of those either. We always have leftovers and I try to come up with different ways I can transform that classic meal into something else.

Enter the frittata. A frittata is a quick dish to make and it can take on any flavor or style you want to throw at it. So many different things one can do with a skillet and some eggs. The day after a nice dinner of grilled steak and baked potato, I decided to use those leftovers in a frittata. This is my version of a steak and eggs breakfast with a side of homefries.

Andrea’s Steak and Potato Frittata

• 1…