As the daughter of two english teachers, my love for reading is deep-rooted in my genes. Each day I look forward to cuddling up in bed with a good book to relieve all of my stress from the day. After finishing this and this, I knew I was going to have a hard time living up to my high quality book expectations.
Just a week ago in English class as I was beginning to loose hope on finding my next best read, I discovered the novel of my dreams. During a discussion of rhetoric, my English teacher mentioned the nonfiction novel, Animal, Vegetable, Miracle by Barbara Kingsolver. The book follows Kingsolver and her family’s year long project to eat all organically grown food from their backyard, farmer’s markets, and other producers within a 250 mile radius. Immediately I was intrigued and was up in bed nearly an hour early to begin reading.
My only complaint about this novel is that I would always hear my stomach making noises, yearning for a taste of the recipes in the book, after the end of every chapter. By far my favorite aspect of Animal, Vegetable, Miracle was the chapter endings written by Kingsolver’s eldest daughter, Camille. I found myself relating to Camille on so many levels. With her love of dance, cooking, and overall nutrition, I found myself enthralled in her sections of the book. I was so inspired by her recipes and experience in the kitchen that I whipped up this frittata.
Despite the fact that I was unable to grow and harvest my own morel mushrooms and fresh asparagus from my backyard, this recipe amazed me with its simplicity and aromatic flavors. When the ingredients are fresh and local, there is no need for extra add-ins to enhance the flavor. Mother nature does that for this recipe. This recipe is also extremely versatile as the produce can be changed with the coming and going of the season.
When I gave a slice to my Mallorcan friend, she was delighted to taste the vibrant flavors of fresh vegetables that reminded her of her mother’s cooking. She explained to me that in Spain, vegetables and local protein are always the center of the meal. After several months in America, Marina confessed to me that after experiencing the American diet she misses the food of her homeland. I cannot blame her one bit. I may not be able to travel to Europe, but I can bring local produce into my kitchen as the europeans do (and the original americans did).
This upcoming growing season, I plan on commemorating the ways of my ancestors and making efforts to eat the food of my own community. I have already done my seed shopping for our own garden, signed up for a local CSA program, and looked into the opening dates of my farmer’s market. Words cannot describe my excitement for the months to come of cooking and vegging out. With local veggies of course.
- 4 eggs
- 4 egg whites
- ½ cup almond milk
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp fresh thyme
- ¼ cup freshly grated parmesan cheese
- 1 tbsp olive oil
- 1 bunch of asparagus, stems removed and chopped into 1 inch pieces
- 2 cups assorted mushrooms, roughly chopped
- Preheat oven to 350
- Combine eggs, egg whites, almond milk, salt, pepper, cheese, and thyme in a bowl. Whisk until combined
- Heat olive oil over a cast iron skillet to high heat. Add mushrooms and asparagus and cook until slightly softened (3-4 minutes).
- Add eggs overtop of the vegetables and stir to incorporate. Leave the pan alone for 1 minute without stirring before transferring into the oven.
- Bake for 15-20 minutes or until the edges begin to brown and pull away from the edges.