Here is an early Halloween themed frittata. The ingredients include a whole bunch of Zombie Chunks, everything from random body parts to eyeballs. And somehow it’s been infected with a small colony of Cheesy Maggots. Just what you want to eat around Halloween. In spite of the way it looks and whats in it can be eaten. Only because its cooked enough to finally destroy all the Zombie and Maggot power.
Serves: 16 – 22 (2 frittatas)
Ingredients
- 1/2 lb Hamburger
- 1/2 lb spicy Italian Sausage
- 1/2 Yellow Onion, chopped
- 4 tsp Olive Oil
- 6 extra Eggs
- 3 Green Olives with Pimento
- 1/4 cup Sun Dried Tomatoes, chopped
- 1/2 cup Orzo Pasta
- 1 cup Sharp Cheddar Cheese, shredded
- 1 cup Gruyere Cheese, shredded
- 2 Tbsp Ground Black Pepper
- 1 Tbsp Salt
- 2 pie pans
Preparation
In a large mixing bowl, thoroughly mix together the Hamburger, Sausage and chopped Onion Chill these in the refrigerator for at least 30 minutes. While these are cooling, hard boil the Eggs in boiling water for 8 – 10 minutes. While these are cooking, take the olives and cut them in half through the middle so that the pimento is in the center of each piece of olive. Remove the eggs from the bowl and place in cold water. When cooled enough to handle, peel them and halve them. Then carefully using a knife hollow out the end of each egg half to the diameter of each cut olive. Place the cut olives into the hollow of the eggs. These will look like eye balls sliced in half. Put these in the refrigerator until ready for final assembly.
Remove the Hamburger and Sausage mixture from the refrigerator and form into patties that shouldn’t be thicker than 3/4 inch or 3 inches in diameter. In a skillet over medium high heat, use 2 teaspoons of Olive Oil and allow it to get to full heat. When ready, cook the patties in the skillet until the each side is starting to char, about 5 minutes per side. Remove and place on paper towels to drain and cool. When cooled tear the patties up into random sized chucks. Chop up the Sun Dried Tomatoes and mix them in with the meat chunks. Put these away until ready for final assembly.
Prepare the Orzo Pasta as directed on the package and when done and drained, transfer to a container and add 2 teaspoons and mix thoroughly. Place in the refrigerator until ready for final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Oil or butter the bottom of your pie pans. Them take the Egg eye balls and arrange them equally into each pie pan, Olive iris side up. Then equally arrange the meat and tomato mixture around them in the pans. Prepare the usual base quiche mix, and add to this the Pepper and Salt. For an extra flavor add 1 tablespoon of Truffle Oil. Whisk this up until fluffy. Pour this over the ingredients in the pans and sprinkle about half of the Orzo Pasta over the top. Then add on the mixture of the two cheeses. Then finish topping with the remaining pasta. Sprinkle a little more pepper over the top and pop them into the oven. Cook for 30 – 40 minutes or until the cheese is just starting to turn golden brown. Remove from the oven is either serve or pack up for the rink.