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Spam. Don't be frightened. You can substitute spam for whatever meat you prefer like bacon, beef, turkey or chicken. I happened to use spam because it was in the cupboard and well... growing up in a Filipino household, canned meats were very much a part of the "balanced" diet and easy to come by. It was spam lite, so that's got to count for something. Plus, this was the result when my brain decided to shutdown on me right before I had to decide what to cook for dinner. Optimal brain function had failed due to over-excessive use for two straight weeks of writing two drafts of a script. I've gotten loopy. Loopy, I tell you!!!! LOOOOOOOPY!!
Besides, spam ain't all that bad. I actually had the idea to use it as the BSI secret ingredient. haha... Just kidding. But seriously. *nodding head slightly with a grin* I was actually about to call these "spamtatas", but that just sounded way too funny. Have I mention that I was feeling loopy?
Frittatas are the Italian version of the American and French omelettes. It is generally made in a skillet, partially cooked on the stove and finished in the broiler. Since I don't really have a sizable skillet, I used a 9-inch pie tin. (I knew those Marie Callenders pie tins would come in handy one day.) Mixed it up with half an onion and some herbs. I skipped the whole stovetop portion of the process and decided to fully baked it instead. Topped it off with a couple of slices of provolone and served it with some banana ketchup and a pan de sal. I've turned this dish into a Filiplian hybrid.
Not bad for a slight loss of brain function, eh?
Baked Spam Frittatas
1/2 can of spam lite (diced)
1/2 medium sweet onion (sliced)
salt
pepper
dry or fresh oregano
dry or fresh thyme
dry or fresh basil
4 eggs (beaten)
3-4 slices provolone
Preheat oven to 350˚F
Lightly grease a 9-inch pie tin or skillet.
Mix together spam, onion, oregano, thyme, basil and egg. Season with a tiny pinch of salt and pepper. Pour the mixture into a skillet or pie tin.
Bake for 40 min. 5 min before taking it out, place the provolone slices on top. Enjoy.
