Chorizo and Spinach Frittata
Making a frittata, much like a fried rice, is a great way to use up all the left-overs in your fridge. Pick a few main ingredients that will define your flavor profile, and then feel free to toss in little remnants of past meals that are hanging on, begging not to become a science experiment in the back of your refrigerator.
The dish is endlessly versatile, can be tossed together in minutes, is great hot or cold, travels well, can be served for breakfast, lunch or dinner. As long as you like eggs, it is a nearly perfect food. I've even thought of making a large one each Sunday, strictly for use throughout the coming week. A slice is great re-heated for a quick breakfast, can be a healthy addition to a school lunch, and a satisfying meal on the fly with a quick salad as you race between appointments on your evening schedule.
"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. 
