Back in March, I wrote about the fires in Cape Town, South Africa. One of my very best friends, Q, lives in Cape Town and at that time, the city was battling some truly terrifying fires across the south peninsula. Now, I suppose, it’s our turn.
British Columbia is no stranger to summertime forest fires. During any given summer, lightning or cigarette butts (or a laser beam of sunshine beaming through a discarded glass bottle), will start dozens of fires across the province, largely in the drier areas of the interior. Some years are worse than others. This is one of those years, and it’s not just BC being hit hard. Alberta and Saskatchewan are fighting their out wildfire outbreaks. The country is covered in smoke. It looks apocalyptic.
It’s sad, and scary. Days where the sky is orange and ash rains down, covering your hair and clothes and car and dog (and lungs… yikes). Things have largely cleared in Vancouver this week, the skies are blue, but I can’t forget that so much of the country is still burning.
Even sadder, it is speculated that many of the fires have started due to human carelessness, something so easily preventable. Did Smokey the Bear teach you nothing, guys?! COME ON!
Okay, fine, it’s not all cartoon idiots and bad guys throwing cigarette butts out their windows. There is a drought in BC right now, even in Vancouver. For a place commonly referred to as ‘Raincity,’ we have experienced very, very little rain in the last few months. It’s a tinder-box out out there.
Not very much.
But it did.
Every little bit counts.
Who’d have guessed these grumbly Vancouverites would ever be doing their very own rain dance, praying for the wet stuff?
It rained and it was amazing.
It rained and I took the opportunity to cook inside, with all my windows open so I could hear that wonderful pitter-patter on the ground at full, glorious volume.
Frittatas are amazing because they basically beg ‘clean out your fridge.’ (see also: Roasted Red Pepper & Feta Frittata) Step 1: take whatever is in your fridge and whatever leftovers might need to be eaten sooner rather than later. Step 2: pour eggs over top. Step 3: bake, enjoy.
Which is exactly what I did that rainy afternoon. A couple spicy sausage links out from the freezer, a bunch of kale that probably wouldn’t wait another day. Truly, so simple, so delicious. I didn’t even add cheese- and that is something for me! Let’s not gild the lily, this combo is perfect all by itself.
Throw together some leafy greens on the side (or like I did, toss some freshly steamed green beans in a little butter and tarragon)- there’s your lovely bistro meal, in the comfort of your own home. Quick. Easy. Amazing.
A couple cooking notes: I like to use Italian sausage for this, ideally with a good bit of fennel in it, since it is already so herby and spiced and seasoned and flavourful, you don’t need to add any other seasoning to the dish. Hey, I’m trying to make things extra, extra easy for you guys! Seriously, though, the tastier the sausage meat, the tastier the dish.
Frittatas, in addition to being excellent last-minute quick and easy dinners, also happen to make pretty spectacular breakfasts and lunches. Even work lunches! Or picnics! The beauty of a frittata is that you can- some might say must– enjoy it at room temperature.
Now if only I could figure out a way to bring a slice to all the courageous men and women tirelessly saving our province from the flames right now… Fighting fires is hard work, I don’t think we can ever thank you enough.
|Crumbled Italian Sausage & Kale Frittata|| |
- Olive oil
- 1 onion, diced
- 2 links Italian sausage, casing removed
- 1 small bunch kale, spines removed and leaves coarsely chopped
- 5 eggs, beaten
- Preheat oven to 350 degrees.
- In a medium, non-stick oven safe pan (I like cast iron for this), heat a glug of olive oil over medium heat. Add onions and cook until soft and fragrant, roughly 10 minutes.
- Add crumbled sausage and cook until the meat is ¾ cooked. Add kale and stir. Cook for 2-3 minutes until the kale softens. Remove from heat.
- Pour eggs overtop the sausage mixture and place pan in oven. Bake for 30 minutes, until the edges turn golden and a toothpick inserted in the middle comes out clean. Remove from oven and let cool for at least 5 minutes before serving.