Homemade Hangover Frittata 

Sometimes I wonder if this city can accommodate the needs of its ever-swelling population. From looking for a seat at the movies to waiting for a treadmill at the gym to searching for a parking spot, there doesn’t seem to be enough room for everybody. And in regards to food, finding a brunch on Saturday or Sunday is no less maddening.

On a cold early-spring morning, I traveled from Clinton Street Bakery to Prune to the Tasting Room and found an hour and a half wait at each — an eternity for a stomach subsisting only on last night’s booze.

The next morning, my friends and I moved down Brooklyn’s Smith Street looking for a couple eggs, strips of bacon and toast, to no avail. Clusters of people waited patiently outside Bar Tabac, Trout and Patois. Once we had walked a full subway stop, it was time to reassess the situation. Naturally, everyone turned to me, the one who ends hunger and fixes hangovers with bacon fat. So we all walked at a clip back to my house and grabbed some groceries en route. Everyone planted themselves in front of the television and found comfort in the guarantee of food in less than an hour. Here’s a quick solution for feeding the hungry and hungover.

Leek, Chorizo and Pecorino Frittata
(Serves 6)
1 tablespoon olive oil
1/4 cup chorizo, thinly sliced
3 leeks, cleaned, root and green part removed, sliced in 1/4 inch rounds
8 eggs, scrambled with a splash of milk
Kosher salt
Fresh ground pepper
1/4 teaspoon red pepper flakes
A hunk of pecorino and a grater
Italian flat leaf parsley for garnish, chopped

Turn on broiler. In a large oven-proof skillet, over medium low heat, warm olive oil. Add leeks, a pinch of salt and chorizo, and sauté until the leeks begin to caramelize. Add salt, pepper and red pepper flakes to the eggs, whisk and pour into the pan. Push them around until they begin to set.  Cover and let cook for 3-4 minutes. Grate pecorino over the top and transfer to the broiler. Watch carefully, and cook until the top begins to brown. Remove from oven, slide onto serving plate, and garnish with parsley. Cut into sixths and serve. Watch hangovers slowly disappear.


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