Gorgonzola Onion Cheater's Frittata

Y'all know what Frittata (sp?) is? It's like an omelette you make in the oven, and don't have to flip.

Well you can make it without using the oven if you just turn down your stove heat at the right time, and put a lid on your pan. It's real easy, and the results are delicious.

Here's one I just made (and just ate).

INGREDIENTS:

1/2 of a small onion, diced large

Crumbled blue or gorgonzola cheese

2 eggs, scrambled

Olive Oil

Sherry

Sherry Vinegar (Balsamic works well too)

Pam

STEPS:

1. Get your pan all hot and bothered at about Medium-high. Throw in a tablespoon or so of olive oil and the onions. Simmer these babies til they sizzle, then pour in a few splashes of the sherry, and a small splash of the vinegar. Cook until the onions absorb the liquid and turn a nice rich brown.

2. Turn your heat down to low, waiting a few minutes for the pan to cool down. Spray the whole thing with some Pam, then pour your scrambled eggs on top. Put the lid on the pan and cook on low until the eggs are set.

3. Sprinkle the blue cheese over the top, replace the lid, and cook just until the cheese is melted.

4. Stuff. In. Your. Face.

Johnsonville

So if you're from Wisconsin, or most of the midwest, really, you know brats. No, not annoying kids, I mean the sausage. The best brats are Johnsonville. They just are. Personally -- and I know this is sacrilege, I actually prefer Johnsonville Italian sausage (hot) . . . shut up, you perverts. But I just found out that Johnsonville makes chorizo now. That's awesome! I just made jambalaya (the Zataran's mix, not from scratch) with chorizo and shrimp -- very tasty.