Saturday, May 26, 2012

Frittatas and Faith

The other night I was in kind of a goofy mood.  I do most of the cooking during the week because my wife's job gets out later during the week than mine and she has a bit of a commute on top of that.  But it had a been a long day and we didn't really have a plan for dinner like we usually do.  So I looked in the fridge, saw the leftovers and decided it was frittata night.  I then proceeded to to tell my wife that making a frittata kind of reminded me of how the church is made up. 

She laughed.

So I've taken it as a challenge to flesh out my idea, for better or worse.

First, it requires a recipe!

I love a frittata.  If you've never had one, it's essentially and open-faced omelet that you finish in the oven.  You can plan it out and make it fancy, or you can just look in the fridge at what you have and put it all together.  When I looked in the fridge I saw the following ingredients:
  • A package of sliced, thick-cut bacon.  Always buy thick-cut bacon.  Nothing else is worth it. (Any meat will do)
  • Some left over grilled veggies (potatoes, broccoli, squash, mushrooms, and onions) (you can use whatever left over or fresh veggies you want here!)
  • Eggs (I used 5)
  • 2 cups or so grated cheddar cheese (yes, I used all of it)
  • Salt, Pepper, and Chipotle Tabasco
Now for the steps!  Before you even get started, preheat the oven to 350, and get yourself an oven-safe skillet.  And make it non-stick, don't be a hero.

1)  Cut the bacon up into little pieces and put them in a cold skillet and bring it up to a little over medium heat.  The cold skillet is crucial ... It helps the fat render out without the bacon burning first.


2)  After the bacon has crisped up, you can drain some of the fat.  Or leave it in.  It's up to you!  At this point add in your veggies to saute up with the bacon.  My veggies this night were from grill packets we made earlier in the week, so they already had a lot of flavor from the grill.  While these are getting some color on them, whisk up your eggs.  Add to the eggs some salt and pepper, and I always add in Chipotle Tobasco.  It's not as spicy as the original Tobasco, and the smokiness from the chipotles is so, so good.  Go ahead and stir in some cheese too.


3)  When your veggies and bacon have come together nicely, stir in your eggs!  Make sure the bacon and veggies are distributed evenly throughout the eggs.  You better move fast, because the bottom will set up quickly.  When the eggs in the bottom of the pan have set up, top it all with more cheese and get it in the oven for about 10 minutes.


4)  When it looks all good and a little crispy on top, take it out of the oven and serve!  It should slide right out of the pan onto a platter.


It's like breakfast.  It's like an egg pizza.  It's also totally delicious.  This one was also made of left-overs, much like the church.

Ready for some God-talk, aka theology?

Here goes nothing.

Before Christ, the Kingdom was rather small.  God had chosen the descendants of Abraham to receive his favor and the people who became the Israelites were recipients of God's faithful covenant.  They would mess up a lot, but if we know anything about God, God keeps God's promises forever, so to those people was born the King, Christ Jesus.  But Christ didn't come into the world just to save the Jewish people, he came to save all peoples, the Gentiles, who through belief in Christ are no longer 'left-overs'.  How's that for the Gospel in a nutshell?

I looked in the fridge and saw a lot of ingredients that didn't mean a lot separately.  But cook them together, and something awesome could happen ... Similar to the church ... What is the church if it's not a whole lot of people put together to form a wonderful whole? 

I've thought about going on about who's what in my frittata, like, who's the bacon?  Jesus?  The Jews?  I'll let you fill that part in.  All I know is that both frittatas and the church are awesome.

The end.  See you next dinner!