For the last three days of the holidays Kye became fascinated with people’s ages. It started with an inquisitive little, how old are you mum? But soon turned into a full-on thing as he proceeded to ask me the age of every person we know. And I mean every. one.
In a single day he must have asked me how old his uncle Gene (my sisters partner) was over 20 times. I’m not 100% sure I had the answer right so maybe that was why he felt the need to quiz me on that one over and over again? That or he just wanted to test my patience. As we sat down to eat dinner he asked how old Grandpa was. Which Grandpa do you mean hun? I asked. You see, he has a few in his life and I just wanted to make sure I had the right one before answering him, I didn’t want to confuse the poor boy. Do you mean my Dad? I said. No, I mean Grandpa in New Zealand! Yep that’s my Dad, I went on to say. He didn’t believe me.
I’m sure we’ve had this conversation many times before but I guess to a little persons mind some things are a little too hard to comprehend at times. Like, if he’s my Dad, why is his partner not my mum? Why does my mum (his Nana) not live in the same house as my Dad? And if my little sisters mum is my mum, why isn’t my Dad her Dad? So I went through all the people who used to live with me when I was growing up, my Mum and Dad, my two brothers and my older sister. I tried my best to explain why families sometimes separate in the most gentlest of ways so not to scare him. And I told him how I was already 18 years old when my little sister arrived on the scene, which is why she is still in high school and I’m well, old (in his eyes at least!). I’m really not sure how much of it his five-year-old mind understood, but I guess he’ll get it one day. My Dad called us the reconstituted family the following day as I spoke to him on the phone. I kinda like that term more than blended. Although I’m not sure why.
So anyway, what does this all have to do with a frittata you ask? I dunno, I suppose I just wanted to share the story. That and this was one of the things I made for dinner recently during the holidays when it was just the kids and me at home. I don’t know if our kids even remember what it’s like to have a ‘normal’ family life with Dad at home, but I think it’s important for them to realise that every family is different and there is no one ‘right’ way to be a family. How we are living our life right now, with Si working away up north more than he’s home, is not how everyone lives and hopefully not how things will always be for us. Until things do change though, dinners will most probably remain quick and easy as I scramble to do everything solo.
Just before I go, in keeping with the kale theme I seem to have been on these past few weeks and as mentioned in this post…. I’ve updated the pics on this Kale and pumpkin seed (vegan) pesto post and also the pics on my Miso-curry butternut squash with tofu + cavolo nero (vegan) post. They are now much less cringe-worthy. Also I’ve heard from a bunch of you lately who are having trouble reading past the line-break in my posts when viewing on tablets/phones. I’m not 100% sure what’s happening there and am trying to figure it out. So for now if you want to read the full post with the recipe etc, I’d recommend reading my posts on a computer if you can. Cheers xx
kumara + cavolo nero frittata
This is just my basic frittata recipe, which any vegetable can be added to. I was lucky enough to have some kumara (sweet potato) at hand from a friend (thanks Nat!) and loads of cavolo nero (kale) from the markets, so they went in. You could use scots kale (curly), silverbeet or spinach if preferred. If you tolerate dairy, some crumbled feta or goats cheese would be lovely scattered over the top before baking. I served this with the last of my spiced tomato chutney from a few months back.
1/4 cup (60ml) extra virgin olive oil
3 cloves garlic, peeled and sliced thinly
1 bunch cavolo nero (tuscan kale), washed, spun dry and tough inner stem removed
2 small kumara (sweet potato) about 200g each, washed and sliced into 2-3mm rounds
6 large free-range eggs
sea salt and freshly ground black pepper
Preheat oven to 200C/400F. Gently heat oil in a large oven-proof frying pan (cast iron is perfect here) over low-medium heat, add garlic and give it a good stir or two. Add sliced kumara and cavolo nero and cook gently for about 10 minutes (you can pop a lid on to speed things up if you like), stirring every now and then until the kumara is just tender. Season the vegetables well with sea salt and black pepper. Crack the eggs into a bowl, season with salt and pepper and whisk until smooth. Pour over the vegetables and place the pan into your hot oven. Cook for approximately 15 minutes or until egg is puffed and set. Serve hot or at room temperature.