Anyone who knows me, knows that I have never outgrown feeling slightly put upon when I have to eat my vegetables. When I’m actually eating them, I’m okay. It’s the idea of eating my vegetables that I find upsetting. In this way, I am 8.(We will save discussion of other ways in which I am 8, for another time.)
However, as an antidote to eating too many cheeseburgers this week, I found it necessary to eat some vegetables. See, I don’t diet, but whenever I eat something really bad for me, I eat something really healthy; I believe one cancels out the other. Don’t tell me that doesn’t make sense…I can’t hear you. Lalalalalalalalalalala!
So I used Mark Bittman’s Vegetable Frittata recipe. For those of you unfamiliar with Bittman, he is(or was, he ended his long running column, “The Minimalist” this week) a food writer for the NY Times.
Yes, I do realize that I am conforming to the stereotype that all liberals read the NY Times. This feeling is not alleviated by the fact that Bittman claims this recipe is “transformative”.
OH COME ON! It’s a recipe! Transformative, pfffffft!
But now I must eat my words, disdain, and frittata. It’s ridiculously easy and fast to prepare, and it’s good! You know it has to be, for me to be willing to make it for dinner instead of my standard cheese and crackers.
And now that I’ve eaten my vegetables, I’m allowed to make this recipe for homemade nacho cheese sauce, right?
(For those of you wanting to try the frittata, I used dill for as my herb of choice, and a mix of red peppers, broccolini, and green onions.)