Change everything
and a recipe for a frittata you can change at will
“You cannot escape it, run where you will; for wherever you go, you take yourself with you, and you will always find yourself.”
—Thomas à Kempis, 15th century canon
Or, as we modern humans have rephrased this profound thought: no matter where you go, there you are.
Oh but we try to escape ourselves constantly. In a world of ever-increasing distractions, it’s so very easy to let the noise of nothingness get in the way of living. Our inner dialogue is on a constant repeat of negativity, the “woulda coulda shoulda” refrain that encompasses hypothetical possibilities, uncertain facts, or missed opportunities. We long to be happy and yet it seems there’s just no getting away from ourselves.
Maybe what we need is a change of perspective.
Opening our eyes wide
From our new treehouse perch at sky level, we overlook one of Toronto’s oldest neighbourhoods. It’s the best of both worlds: a light and airy home that still gives us our much-needed dose of vitamin green. Every day brings a new view to marvel at.
I was walking home yesterday through my new beautiful leafy neighbourhood. Eclectic and lovely, there’s always something to surprise and delight: unusual architecture, a hidden garden, modern touches amongst the century-old homes. And sometimes a message that seems to be there just for me.
This.
As we transition to a new life and the vestiges of past behaviours, ways of doing things, ways of being, hang on for dear life—that idea of never being able to escape ourselves, no matter what—ultimately it is in our hands to take the wheel and veer off the well worn deeply rutted path of us.
Potholes may try to throw us off course. No matter. New roads await.
Three-cheese frittata with zucchini flowers
Instant Entertaining, Donna Hay
serves 6
I’ve posted recipes for frittatas before, the infinite kitchen chameleons. They’re perhaps the most consummate of change artists, constantly adapting to new and unusual ingredients. In this favourite recipe I add a quintessential summer ingredient—zucchini flowers. The pretty yellow blossoms make for a beautiful presentation and the subtle flavour is a welcome surprise.
Note: Use whatever cheeses you have on hand; it’s nice to have a blend of soft and hard cheeses, such as manchego. Be sure to grate the harder cheeses so that they meld with the eggs more readily.
Ingredients
8 eggs
¾ cup milk
1 tablespoon unsalted butter
Salt and pepper to taste
1 cup ricotta cheese
1 cup grated aged cheddar
½ cup grated Gruyere
⅓ cup chopped basil
6-8 large zucchini flowers, stamens removed
Adjust oven rack to the middle position and heat the oven to the broil setting.
In a medium bowl, whisk the eggs, milk, salt and pepper together until blended.
In a 9” heavy non-stick skillet with an ovenproof handle, melt the butter over medium heat. Add the egg mixture cook for 2 minutes. Sprinkle the cheeses and basil over the eggs and place the zucchini flowers decoratively on top. for another 5-7 minutes, or until the frittata is beginning to set around the edges.
Place the skillet in the oven and cook for 10-15 minutes, or until the frittata is set and no longer loose. Keep an eye on the frittata and if the top is browning too quickly, cover it with foil until it is set.
Nice one!