Wookiee Hut Cuisine presents:
Folor Frittata
by Susu

On Folor base, General Airen Cracken let Wedge Antilles test pilots looking court martial in the face. His requirement was that the candidates would be transported blind to the planet; if they washed out, they would leave the same way, keeping the location secret.

Thus food supplies had to last, since re-supply was deemed as a potential security breach. For that period of time, no deliveries would be made; food was stretched, nothing was thrown out, leftovers became parts of other meals. This frittata recipe was developed resulting from a cooler full of leftovers from a kind of Neimoidian (Chinese, on earth!) feast. Mixing the ingredients together for the omelet gave it a vaguely exotic flavor.

The flight candidates who were rejected regretted many things. Foremost on the list was that they wouldn't be staying for dinner!


  • 1 Chinese or Hungarian sausage or bacon, chopped coarsely
  • 1 onion, diced coarsely
  • 1 cup rice, cooked and chilled
  • handful of water chestnuts, chopped coarsely
  • 1 tomato, cored and chopped coarsely
  • 1 pepper, chopped coarsely, cooked
  • 1 to 2 cups total of any other leftover cooked vegetables and meats, chopped coarsely (chicken, string beans, leafy greens, corn, pork, beef, fish, etc!)
  • 5 to 6 eggs, beaten together
This will be simplest with a heavy-bottomed non-stick skillet!

Over medium-high heat, cook the sausage till its a bit crispy and the fat is rendered out. Add the onion and cook till translucent. Add the rice and cook with stirring till heated through. (If using short-grained rice, be careful not to overwork it, or it gets sticky.) Add the remaining ingredients and toss together to heat. Flatten out the mixture, but don't press down hard! You need a sort of airy texture -- you want holes and crevices in this to let the egg seep through.

Carefully and evenly pour the beaten eggs into and over the pan ingredients. Shake the pan a bit to distribute the egg evenly. Cook over low heat until its sort of set and the edges and underside are firm. Slide onto a plate. Invert the pan over the frittata, and flip the whole thing over and cook the other side.

Slide out onto a serving platter and cut into wedges for serving. Nice at room temperature or hot out of the pan.

Serves 4 to 6.


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