Or is it to heighten the pleasure of simple moments? Simple = whole, balanced, soul-satisfying.
The other day, as I was cracking eggs for my first frittata (Blair's first frittata, age 27.8), I had my moment, smack dab in the springtime kitchen. Late-afternoon light through the cracked window, that gorgeous golden light washing the open, peaceful space. The tomato, fragrant rosemary, eggs, the freshly grated Parmesan, buttery cheddar, and grassy brie—so direct, so simple, so fine.
My mind may feed on conundrums. But this sublime simplicity is even finer.
Vegetable Frittata
(Courtesy Julianna Pletcher)
1 cup diced baking potato
1/4 cup water
1 Tbs olive oil or butter
6 scallions (green onions), white and some green parts, thinly sliced
1 cup loosely packed, fresh spinach leaves, coarsely chopped
1/4 cup fresh basil and parsley, chopped (note: I substituted fresh rosemary, chopped, about a tablespoon worth)
6 large eggs
3 Tbs milk
1/4 cup grated Parmesan cheese
Salt and ground pepper, about 1/4 tsp each or to taste
1-2 Roma tomatoes, thinly sliced
2-3 ounces of crumbled goat cheese (note: I used brie and Wisconsin cheddar, but I'm sure that goat cheese would be divine. If you're in the area, pick up yours here.)
Preheat oven to 350 degrees. Place potato and 1/4 cup water in a microwave-safe bowl. Cover with a loose lid and microwave on high for four minutes or until tender, stirring once. Or, boil potatoes on the stovetop until tender. Drain and set aside. Then, heat a medium (10- to 12-inch) cast-iron skillet, or a nonstick, ovenproof skillet. Add oil or butter and green onion. Sauté for 2-3 minutes. Add potatoes, spinach, and herbs and continue to cook for 3-4 minutes. Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, salt and pepper. Turn off the heat. Pour the egg mixture into the skillet and stir gently to combine. Cover the handle with foil if it isn't ovenproof. Place the skillet in the oven and cook for 15-20 minutes until set, then remove it and set the oven temperature to broil. Top the frittata with tomato slices and extra cheese, if desired. Broil for 4-5 minutes, or until the eggs are set and the cheese melts. Cut into six wedges and serve. Could also be served at room temperature. Feel free to incorporate other veggies, like asparagus, bell pepper, onion, swiss chard, zucchini, etc.
Omnivores can throw in sausage, pancetta, or prosciutto. (But why complicate?)
