Husband here. My employer participated in 614 Magazine's "other" Restaurant Week. After that week-long maelstrom, i decided to take an extra dayoff. In an attempt to clean the freezer and fridge, i made an impromptu Frittata.
The recipe:
10 Eggs
1/2 lb freezer meat (Pork, Sausage, Ground Beef, Chicken or, in my case, Lamb)
1 Onion, Chopped
1 Jumbo Amish Zucchini or 2 regular Zucchinis Chopped
S&P to taste.
Directions:
Set Broiler to high. Place 12 in. non-stick pan over medium heat. Place frozen meat in pan. Lament the fact that News and Notes is no longer on WCBE. Pour yourself a Beefeater/Cynar* Martini. 6 to1.
As the outside of the meat browns, scrape off the browned bits and flip. Repeat until all meat is cooked. Remove and drain fat from meat. Turn heat up to medium-high and add onion. Cook until softened and set aside. Move load of laundry from washer to drier. Grab frozen tasty treat from basement freezer. Nom!
Add zucchini to pan. It will seem dry at first but soon it will give up its water. Cook until all liquid has evaporated. After cooking, volume will shrink by half. In a medium bowl whisk eggs, salt and pepper. Turn heat to medium-low. Shake your head at Sean Hanity's inability to remember that the 1st stimulus was passed by W!
Return meat and onions to pan with zucchini and mix together. Add egg mixture and and stir to incorporate all ingredients. Gently scrape sides and bottom to move cooked egg aside and allow uncooked egg exposure to pan surface. Keep shaking the pan.
Praise the fact the gun-nuts can't carry their concealed weapons into non-gun-nut states. Feeling better, shake and pour second Beefeater/Cynar* Martini. When only the middle of the egg mixture jiggles, move to the oven.
At this point you can not leave! The Frittata must be watched and moved to brown properly. So, pull up blue stool recovered from the alley, make sure the Martini is nearby and watch as Frittata broils.
When the top is brown, remove from the oven. For the best results, invert Frittata onto a cooling rack and rest for 5-10 minutes. If you're used to eating cold food like me, wait three hours.
If you're feeling fancy, serve with a lightly dressed Mesculin Salad and a Vouvray Sec, Barrel-fermented Sauvingon Blanc of mildly oak-aged White Burgundy. Or, eat in you easy chair with a Coors Light in the cold-activated can. Bon Appetit!
Husband
*Cynar (pronounced: Chee-nar) is a bitter Italian aperitif/liqueur that is made from Artichokes. It's finally available in Ohio. Imagine a non-fruity Campari with a pinch of Fernet Branca. Nice on ice, quirky as a mixer but best on its own. It should retail for $15-20. If your local liquor store doesn't have it, tell them that Glazer's is the local distributor and they can order it one bottle at a time.
