Lent is not just for Catholics. A good number of other Christians participate in the 40 days of preparation approaching Easter. It's a great time to reset some habits that have gotten out of control and establish new practices that will lead to a better spiritual health. Most individuals seem to choose a form of physical restriction, usually in their diet, as a means of sacrifice during Lent. In fact, the Catholic church requires certain diet restrictions of it's members. The abstinence from meat on Fridays is a way for us to place our spiritual needs over that of our physical desires. Since our body is an important instrument towards either spiritual greatness or spiritual destruction, finding ways to put it into submission to our greater will is crucial in our journey. So... there is my blip about Lent. Now onto food.
Whether you are participating in meatless Fridays or just looking for meal options that do not require meat, eggs are always a great option. I have become a pro at creating delicious recipes using those small little portions of great protein. Even if you don't have a flock of chickens pecking around your backyard, eggs are a cheap alternative to buying meat. The Padgett Farm will be adding several new chicks to our flock this spring because I feel like I NEVER have enough eggs in my house.
During our amazing trip to Rome in 2009, I discovered my love for margarita pizza. It has the simple ingredient list of tomatoes, basil, garlic, and mozzarella cheese. How could these items not taste AMAZING in eggs? I had to try. The results were wonderful. Once again, a pan of hot frittata that I had intended to NOT share with anyone, was gobbled up before my first piece had a chance to cool.
Onto the recipe.... please excuse the bad pictures. The photographer in the family, my daughter Maddie, was not around while I was cooking. She did show up in time to eat my creation though.
1 cup of shredded mozzarella cheese. (I started out with half of that and decided I wanted more cheese.... yum)
1 Tablespoon of chopped fresh basil
1/2 teaspoon of garlic powder (feel free to add as much as you like)
1/4 teaspoon of salt (this is not exact... add what you usually add to flavor eggs)
1 Tablespoon of parmesan cheese.
Butter for greasing the pan. (Yes, I love butter and I'm not afraid to use it.)
1. Preset the oven to 350 degrees and butter a basic size pie plate.
2. Chop the tomatoes and basil placing them into a small bowl. Sprinkle with garlic powder.
3. In a separate bowl, crack eggs and beat with a whisk (or a fork, like me, since I can handle it better and it is easier to clean.)
4. Add parmesan cheese, mozzarella cheese, and salt to the eggs and combine well.
5. Combine both bowls into one. Mix well.
6. Pour into prepared pie plate and back for 25-30 minutes.
My final picture turned out horrible. I will post it here so you can see the cooked version, but I hope to replace it with a better shot next time I make this.
Margarita Frittata! I hope you are not disappointed thinking that this egg dish would contain some fancy, sweet, alcoholic concoction. Give it a try next time you want a meatless meal. And as always, let me know what you think.