Sundays are busy days in my house. We’re up and out to church early — most Sundays, but I’ll have to admit, not every one — then the rest of the day is usually spent working in the yard. Yes, I know, Sundays are supposed to be a day of rest, but to me, yard work frees the mind of the week’s past worries and the demanding schedule in the days ahead. So toiling with the soil and planting the earth with flowers and good veggies to come is, to me, quite restful. By evening, though, I’m ready to be off my feet, preferably with a glass of wine in hand.
Sunday supper, then, is usually a simple meal.
Often, eggs are involved, and one of our favorite ways to have them is in a frittata. The flavors and textures of the classic Italian open-faced omelet resonate with me and actually stir up flavor memories of my own Southern childhood.
Whether he knew the art of omelets from his travels as a young man or just lucked into the method from trial and error is lost to memory, but it was exactly how my father, on the rare occasions when he did cook something other than peanut butter and jelly sandwiches — if you can call that cooking — made omelets.
Anyway, a quick survey of the refrigerator turned up some lovely smoked bacon from Benton’s, a couple of leeks and, of course, a good hunk of Parmigiano-Reggiano cheese, something I always have on hand because that cheese is good in so many foods or by itself with a good red wine. I brought this particular chunk of cheese home from a recent trip to Italy, so it was particularly delicious.