With spring around the corner, I’ve been craving lighter foods but ones that still retain the heartiness of winter fare. This frittata is a wonderful option for this transitional time of year. Use the recipe as a base for any combination of vegetables. Little bits and mixtures are perfect.
The rule of thumb is to create a diversity of flavors and textures, adding herbs if you have any on hand, and a representative of the allium family (onion, leek, garlic, shallot, etc). I love how these humble ingredients are elevated to a far fancier status with the addition of eggs and a little milk. This frittata is super versatile – a full proof choice for any meal and a great option for a casual brunch. Make it the night before if that is easier, and warm gently before serving.
The recipe below features a winter combo. In spring, try gently cooked fava beans, English peas, scallions and chives. In summer, a mix of sautéed summer squashes and basil or cilantro will be delicious. The possibilities are endless. Now if only I could convince the kids to love this as much as I do…
All of us eaters are activists, whether we realize it or not. We have a major stake in the kind of food system we support with our food choices.
There has been a flurry of activity lately on various food issues, filling my email inbox with alerts on everything ranging from pink slime in school lunches to labeling of genetically engineered foods to ensuring that powerful Monsanto doesn’t tamper with sweet corn. Because there should always be a bit of time dedicated to voicing our support for a healthy, sustainable food system, I wanted to share these with you.
Take a moment today and support the important advocacy efforts below. I know I will!
USDA, STOP USING PINK SLIME IN SCHOOL FOOD
FDA, LABEL GENETICALLY ENGINEERED FOODS
WALMART, SAY NO TO MONSANTO’S SWEET CORN
Have a great weekend!
Our family is addicted to soup, any time of the year. Yet many soups, especially bean and legume varieties, take some advance planning to prepare. Any bit of time savings helps (so does setting up the soup in a slow cooker!), especially for weekday dinners.
The format for preparing most soups is to start with base ingredients like a mirepoix of onions, celery, and carrots or other vegetables, sauteing those to soften, adding spices and herbs, then the beans/vegetables/starch, water/broth and bringing the entire thing to a boil before turning the heat down to a simmer. Lately, I’ve found myself getting impatient with that last part.