Kitchen Sink Frittata

Sometimes you just need kitchen glue, something that puts all your random ingredients together and makes them into a single relatively cohesive Frankenmeal. Frittatas are one of the best of those — you can make fancy ones for dinner parties (authentic would be Spanish) or casual ones because you have a bunch of things you don’t know what to do with. This was created from some chorizo that’s been in my freezer for too long, some on-sale asparagus, half an onion in a baggie and random Mexican cheese. And both my roommates ate it up. Go, Frankenmeal!

Vaguely Mexican Frittata

1/2 a large onion, sliced thin
1 Tbsp. oil
12 oz. fresh (Mexican) chorizo*
12 oz. asparagus, woody ends snapped off and sliced into 1″ pieces*
6 eggs
1/2 c.  Mexican cheese blend*

Warm oil in a large, oven-safe nonstick skillet over low heat; add onions and cook slowly until melty and golden-brown around the edges. Add chorizo and cook until beginning to brown and crisp. If you like your asparagus still a bit crunchy, add it now; if you like it softer, add it earlier on in the chorizo-cooking process. Once the chorizo is beginning to brown to your liking, start heating your broiler, spread everything out evenly in the pan and add the eggs. Cook over medium-low heat until beginning to set at the edges, then sprinkle the cheese over everything and pop it in the oven. Broil until the eggs are barely set on top; it might puff up a little. Remove from the oven** and serve — it should slide onto a cutting board so you can cut it with a pizza roller. This can be served warm or at room temperature, so it’s a good make-ahead.

*Or whatever. Ham, broccoli and Swiss? Delicious. Leftover meat sauce and mozzarella? Sure, just make sure it’s pretty dry. About all you have to worry about is the things you add being too wet for the eggs to set.

**And leave a pot holder or something on the handle; I burn myself on it every time.


~ by iliadawry on 15 July 2012.

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