Vegetable Frittata
Author: Alma Schneider
Hi everyone! Yes, that is me in the photo above with Tad Martin of All My Children. All good things must come to an end, however; All my Children, the soap opera that has been on since 1970, has recently ended.
My six siblings and I were all turned on to the riveting day time show by, of all people, our mother! Yes, the highly intelligent, educated woman I have described many a time on this blog watched this soap, and we watched it with her when we were home sick from school. We were all hooked and watched up until and during our college years (and maybe a few times after).
Over the years this show presented important topics of the day such as AIDS, adoption, homosexuality, mental illness, and more in a cutting edge, yet respectful manner. Unfortunately, AMC and other soaps have been made pretty much obsolete by the not so respectful reality shows on every channel these days.
Hmmm, reminds me of how the nasty junk food movement took over the wholesome whole foods of the past that we cooked in our kitchens.
Well, we don’t need to sit idly by and let the junk food craze suck us in, just like we don’t need to watch reality shows just because they are on every channel, 24-7.
Take a stand and figure out what’s keeping you from moving forward in your healthy kitchen. What’s your individual obstacle to cooking?
While you’re thinking about it, think about making this tasty and healthy frittata while reminiscing about the old AMC cast: Palmer Cortland, Erica Cain, Fibi Tyler, Adam Chandler and his twin brother and the wonderful Tad Martin who you can see above.
P.S. I used to go to the ABC studio on W. 67th street with my friend in Junior High School, wait outside at lunchtime and see all the stars come out for lunch. We got all their autographs. I know, I was supposed to be in typing class with Mrs. Cohen which explains why I am now typing this with two fingers :-)
Vegetable Frittata:
Ingredients:
3 cups chopped sauteed vegetables like broccoli and onions
8 eggs
8 TBS buttermilk
1 TBS butter to cook eggs in
3 oz. goat cheese
1 TBS chopped, fresh lemon oregano or any other herb combo you like
salt and pepper to taste
Directions:
Preheat oven to 450 degrees.
Whisk eggs and buttermilk together until fully combined. Add in herbs.
Heat up a heavy 8″ skillet over a low flame and add the butter.
When butter is sizzling, pour in egg mixture.
Let sit for a minute or two and then start lifting up the edges so that the raw egg mixture seeps to the edges. Continue lightly lifting up the edges until the bottom seems cooked but the top is raw.
Place crumbled goat cheese evenly on top of the frittata. Place in oven on the top rack of the oven for about 10 minutes until top of frittata is cooked.
Enjoy!