I was afraid I was frittering away my life
so I decided to learn all I could about making frittatas.
For months on end I experimented with oven-topped, baked, and even broiled.
Although traditionally served for breakfast and brunch,
I also frittated for lunch, dinner, snacks, buffets, receptions, and even tailgate parties,
but one day after fraternizing with fellow frittata eaters,
I came to the realization that there was a void in my essence.
Thus once again presently and probably forever
full time I am preparing and eating
apple, banana, peach, corn, zucchini, cauliflower, cheese, ham, lobster, and clam fritters.