Venison Frittata

Thanks to my friends Keith and Craig, who have just purchased their own farm (much like The Fabulous Beekman Boys on Planet Green, including the quirky drama and and rancorous banter), the 4th of July weekend provided me with 4 dozen tiny eggs from their tiny chickens. I haven't been this excited to cook with eggs since Benedict defected to the Brits. In addition i still had in my possession left over venison sausage culled locally by my friend Rodney. A Venison Frittata sounded like the perfect idea and the results were amazing. It's not the easiest thing to make right, but even if it doesn't fluff they way you wanted, it won't affect the flavor. The stats:

3-4 eggs
3 tbsp. milk
2 tbsp. olive oil
½ c. diced venison sausage (or meat/meat substitute of your choice)
¾ c. broccoli, cut in small pieces
3 green onions, sliced thinly
½ c. chopped tomato
5-6 leaves fresh basil. Sliced thinly
½ c. shredded parmesan (not grated!)
Salt, Pepper, Garlic Powder

Whisk eggs and milk together vigorously, until frothy. Do not worry about over-whisking….you want them light and fluffy. Add basil and season with salt and pepper. Add garlic powder here, if using. Set aside.

Heat broiler to high. Wrap handle of non-stick skillet with aluminum foil.

Prep all ingredients, slicing sausage, green onions, etc.

Heat non-stick skillet over medium/medium-high until warm. Add olive oil and heat for a few seconds. Add sausage and sauté for 1 minute. Add broccoli. Sauté the mixture for another couple of minutes, tossing in half of the green onions after a minute or so. Add chopped tomato and cook until the liquid has evaporated and veggies are tender.

Add eggs to skillet, pulling coagulated parts inward and refilling the area, starting at 12 o’clock and moving clockwise around the pan. (Or, whatever is easiest for you. But go all the way around the pan and make sure its fluffing up.)

Once eggs are mostly cooked, sprinkle with parmesan and remaining green onions. Place a few inches from broiler and cook until lightly browned. Let cool for 3-4 minutes, and slice into wedges. Can be served hot or warm, with fresh salad and a glass of Pinot Grigio.