Easy Frittata Any Day Recipe
Growing up in Michigan and staying at my grandparent’s farm every summer you learn a lot about gardening, cooking, canning and baking. My grandmother could turn anything into an edible dish, as long as we had a side of pasta and homemade baked bread and grandpa’s homemade wine. Yes siree, straight out of the bathtub into jugs to be passed around at dinner every Sunday. How I miss those days. These were days the adults would sit around the table and have great conversations and kid with one another.
We would play in the barn or climb trees, picking grapes and eating them off the vine. I remember the sour taste in my mouth to this day. My job was the chicken coup, I got to collect the eggs in the morning. I looked forward to Sunday’s and summers being at my grandparent’s house. My grandmother used to tell me stories of the “old country” and of my cousins. Who I was named after. My grandfather was in the military before he came to America. They arrived at Ellis Island, as many other immigrants, in the 1930’s. I can’t even imagine how life must have been.
My grandmother made everything from scratch, especially bread and pasta because my grandfather refused to eat bread made in America. Our favorite snack was homemade olives, fresh bread and a little wine from the jug. My grandfather said a little wine never hurt anybody.
My point? Making food from scratch is making a come back! More and more we pay attention to the food we put in our bodies and how it affects our weight and our health. Some days when I look in the refrigerator, I remember how my grandmother could just about throw any type of food together and it would taste great. Frittata are full of protein and you can just about add anything you want and it will taste good when mixed with eggs. And let’s face it, there are days you want to have a protein packed breakfast but it just isn’t in the cards because you will be late for work or taking the kids to school.
This recipe is so easy and you can add any vegetable you want. I had fresh zucchini from the garden I added, with red pepper, scallion and 1/4 cup of cheddar cheese and 1/3 cup of Almond milk. I cut fresh basil and parsley, added smoked paprika, salt and pepper. Make sure that you whisk the eggs first so they are nice and fluffy before you add the vegetables.