How can you look at this apron and not be transported to a farmhouse in the idyllic countryside? I can’t. My Grandma Minnie made the best biscuits you could slather sweet churned butter on in this very apron, in the country kitchen of her South Georgia dairy farm. I asked her many times for her recipe, and all she could say is “you’ll have to watch how I do it.” Unfortunately, it all happened so fast and without measuring cups or tablespoons. And though it was a thing of beauty to watch her work the dough with those knowing hands, I will never be able to recreate those fluffy delicacies.
Nevertheless, I am my Grandmother’s granddaughter. And, while it is true that I reside in the city, I have recreated a little oasis of the country life I used to enjoy with her on summer vacation. I may not have a traditional country kitchen, but, my backyard is home to a pair of typical farm fowl. My large-breasted black mother hens , “Oprah “ and “Tyra” , deliver the most delicious fresh eggs every morning. One of my favorite things to make with them is a blender frittata.
I came up with this technique when my son Cole was younger and preferred to avoid leafy green vegetables. I cracked the eggs in the blender, tossed in some fresh baby spinach and whirled it into fluffy green eggs. Dr. Seuss would have been so proud.
It was so easy and delish, I began to experiment. Soon I was tossing in all the seasoning and vegetables I used to spend time chopping and sautéing. You will love the taste and presentation. No one but us will know how ridiculously easy it was. I know Grandma Minnie would be proud.
Yard Egg Blender Frittata
gather fresh eggs (8)
3 cloves peeled garlic
1/3 medium sweet onion
1/3 bag fresh baby spinach (2-3 cups packed)
fresh cracked pepper
½ block cream cheese (softened)
a tablespoon of olive oil for the pan
handful fresh basil, plus a sprig or two more for garnish
1 ripe tomato
1 cup fresh grated parmesan or asiago
Seriously toss EVERYTHING, except the tomato and ½ cup of the grated cheese in the blender. Whir until well blended and fluffy. Pour mixture into a well oiled 14” cast iron skillet.
Bake at 400 for approx. 15 minutes.
When frittata begins to set, remove from oven.
Sprinkle liberally with cheese. Arrange tomato slices and thin slices of onion. Sprinkle on the rest of the cheese.
Crack a little pepper on top. Finish in oven until firm.
I like to broil the top for a few minutes when it is almost done.
Garnish with a little fresh basil.
Serve to adoring friends and family.
As founder of Omni studio in Birmingham, Alabama, Liesa Cole excels in both the commercial and Fine Art photography worlds. She has won numerous Regional and National awards for both personal and commercial projects. Liesa is mother of two, partner to one and second to none when it comes to pursuing her passions. See more of Liesa's inspiring work at www.omnistudio.net
Food Editor's Note: Read more about Liesa's City Chickens and other fab topics in her articles for B Metro. The Magazine for Metro Birmingham Living. http://www.b-metro.com/mythic-backyard1
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