Leftover Corner: Buffalo Wings to Frittata

Today's recipe hearkens back to the week following the Superbowl. On gameday, I gorged on chips and guac, pepperoni and cheese, quesadillas and wings, as, I'm sure, many of you did as well. My family's eyes proved to be larger than their stomachs, though, as leftovers were heaped into the refrigerator after Nawlins' victory.

What to do, what to do? When life hands you lemons, you're supposed to make lemonade. When life handed me Buffalo wings, I decided to make a Buffalo wing frittata!

Ingredients:

10-12 Buffalo wings

8 Eggs

1/2 Onion

1/2 Bell Pepper

1-2 Celery Stalks

Steps/Analysis:

Prepare yourself to get a little greasy. The first step here is to strip the meat off of your wings in bite-size pieces and make a neat little pile.

Once that's taken care of and you've washed your hands, turn your attention to your vegetables. Typically, when I'm making an egg dish, I limit myself to onions and peppers. However, to make the Buffalo wing connection a little more legitimate, I decided to add celery to the mix. It's famous as an aromatic anyway and couldn't possible hurt this dish. Cut everything into similarly small-sized pieces and sautee over medium heat.

In the meantime, crack and beat your eggs in a bowl.

Temporarily vacate your vegetables once they're nice and brown and smelling tasty. Grease up the pan with some butter and pour in your eggs. Allow a couple seconds to pass, then evenly distribute the chicken and veggies over the surface of the egg.

Don't stir the eggs unless you'd rather have a Buffalo chicken scramble (which sounds pretty good too). Instead, let the bottom start to set and lift the edges of the frittat while swirling so more raw egg makes contact with the pan.

When the surface of the eggs is still just a little liquidy, it's time to execute the flip. Get a big plate, preferably one that is larger than the pan you are working with. Jiggle the frittata loose and carefully slide it onto the plate. Turn the pan upside down over the plate and flip pan and plate together so that the uncooked side of the frittata is face down. This maneuver is going to take a little practice, so don't get frustrated when you don't maintain a perfect circle.

Let the frittata finish for a couple more minutes and remove to the table.

Serving:

Pretty simple: cut into slices and serve with salt, pepper, and hot sauce if desired. Hey! What's that nestled up next to my frittata? Stay tuned, folks; you just might get a bonus post in a couple days...