Stilly, I would make your sorta frittata in a non-stick skillet, but I'm lazy like that.

I'm waiting for a dry day to try a new cooking technique: "smoke braising". I found an interesting recipe for lamb shanks with, as the author puts it, "Asian flavours"; the shanks are half-immersed in a spiced marinade of soy sauce, sesame oil and Shaoxing wine and cooked in a smoker burning at about 225 degrees Fahrenheit for 8 to 10 hours. I hate tending the barbecue in the rain so I have put it off twice, but even in the fridge the thawed lamb shanks won't keep much longer. Environment Canada promises only "30% chance of rain" tomorrow (it's raining pitchforks today), so here's hoping.