I'm also compelled to deglaze pans. I'd just finished frying off onions, red capsicum, chorizo, garlic and chicken breast chunks in my cast iron pot for the fritatta I'm making for the picnic (easy, yet tasty option) when I couldn't bear to leave all that golden deliciousness stuck to the bottom. Of course, I had no white wine or chicken stock handy, so I had to throw in a swish of red cooking wine. A few seconds later all that gooey goodness was encased in a ruby glow, which I threw over top of my fillings, before popping the egg (with a splash of milk, salt and pepper) mixture over top. A grating of some super vintage cheddar and it's in the oven at 180 degrees for around 20 minutes or until set and golden.
To serve, I'll chop it into squares and serve it with a very garlic-ridden aioli and a green salad. I also have a crunchy baguette to tear up to round out the plate. Then we'll be serenaded with carols by the children at school while we toast in the festive season with friends and some sparkles. How good is Christmas?