What's A-Frittata Wit You?

Sometimes I like to get a little "mutty."  I'm a big fan of not actually ever going "big time" grocery shopping--you know, where you actually buy enough groceries. I'd rather go to the grocery store every day and pick up what I need for dinner or the next few days and that's pretty much it.  For as lazy as I can be, I impress even myself.  Suck on that freshest ingredients other cooking curmudgeon lady. However, when I somehow acquire a vehicle that can carry my groceries for me--oh, modern machinery--I go a little nutso and buy a bunch of crap that excites me.

I assume you may also get excitable like me in the grocery store, so I thought you needed this recipe.

I sat in on a high school class once and in the beginning the teacher asked each student to write in their journal about one thing they really like to do that other people normally hate doing.  For myself, I instantly thought of how much I love grocery shopping.

So, since I had a lot of crap leftover from some other meals, I decided to make a frittata.  This is a great food for two reasons: it's generally healthy (unless you put bacon in it and cook it in bacon fat or something, fatty) and it's totally easy to make.

I also especially like it because it sucks up my old food.  My boyfriend tells me that I eat things that are "questionably old" and to keep him from complaining--and dying--I use the said old food in meals like this.   He just doesn't know.  (Ha!)

Today I was generous and used fresh ingredients.  Consider yourself lucky, boyfriend.

This one is a little italian, a little spanish and a little southern.  Let's all get excited like I do in the grocery store.   Here we go:

LEFTOVER FRITTATA


*This will be enough to feed two people generously.  Though "boyfriend" asked for more, I was happy as a clam. 


1 firm large tomato
1 egg
1/4 cup flour
1/8 cup cornmeal
1 tsp salt
Cracked pepper


5 eggs
1/4 cup pesto (homemade or not)
1/2 cup fresh mozzarella 


Not too bad, right?  Even the simplest of dolts could make this and not screw it up...too badly.

Now, the first set of ingredients is actually for the bottom layer of the frittata--this is where the Southern portion of this meal comes in.  This one goes out to Bitch Shaunna there in Alabama.  While I usually like to put a layer of potatoes on the bottom, I didn't feel like eating those and had one tomato in the fridge.  So, the bottom layer is actually going to be fried tomatoes.

These are pretty simple.  Cut the tomato in rounds fairly thin, but thick enough to hold together.  This is not going to work with a tomato that is too tender, because it will fall apart.  Make sure you can handle each slice of tomato.  When you get to the bottom of the tomato, keep it and put it aside.

Now, in a shallow bowl or on a plate, mix your dry ingredients.  Add as much pepper as you enjoy.  In a small bowl, beat the egg.  Heat up a skillet or frying pan on medium heat and put a layer or olive oil.  While that is heating, dip each tomato quickly in the egg and then dip it in the flour mixture until completely covered.  Then, drop on in the pan.  When your slices are done, it should look like so:

Nice and tomatoey and floury.

Now, ya'll fry those bitches up!

They'll start to look like this:

Healthy.

While those are frying up, you can chop up your fresh mozzarella in chunks and throw it in a bowl with the pesto.  Crack in those eggs and whip 'em up!  Take that last little tomato end and cut it up in pieces and, what the hell, throw it in there too.

Get yourself a small pan (I use an oven safe frying pan) and oil it up like one of those hot babes in a bikini in your sorry stereotypical wet dreams--you know who you are.  Heat up your oven to 350 degrees.

In that pan, layer the finished tomatoes on the bottom, like moi:

Then, drool that egg mixture right on top and pop in the oven!

After about 30 minutes, you've got the end result:

Simple.  Beautiful.  And delicious.

Serve it up:

Even you can make the oldest ingredients in your fridge look so majestic.