Some time ago I made the gyro tostada. The package of gyro slices came with enough for 2 servings. So I tossed the remaining gyro meat into the freezer. Then I thought, how about a gyro frittata?
Since the gyro slices are Greek, including some feta cheese and Kalamata olives seemed like a natural choice. I limited the quantities of these to keep the focus on the gyro meat. This turned out to be a very good frittata.
1/4 cup crumbled feta cheese
5 Kalamata olives cut into quarters lengthwise
Put a small amount of olive oil in the pan and let it get hot. Put in the gyro slices and cook for about 20 seconds on each side. Remove and cut into 1/2-inch pieces.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit more oil to the pan if needed and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the gyro pieces, feta cheese, and olives into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.