Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Bill Donaghy from the Theology of the Body Institute to discuss their massive virtual conference taking place this weekend. Other guests include Fr. Philip-Michael Tangorra on the Little Sisters of the Poor and religious liberty, Mike Aquilina on censuses in the Bible and the early Church, and pastoral counselor Kevin Prendergast on May as Mental Health Awareness month. Plus news, weather, COVID-19 updates, and more…
Bill Donaghy is online at tobvirtualconference.org.
Kevin Prendergast is online at athenaeum.edu.
Mike Aquilina is online at fathersofthechurch.com.
Fr. Philip-Michael Tangorra, author of Holiness and Living the Sacramental Life
Dr. John Bergsma is online at franciscan.edu.
Rita Heikenfeld is online at abouteating.com.
Catherine Fishlock is online at stgertrude.org.
Fr. Boniface Hicks, author of Personal Prayer: A Guide to Receiving the Father’s Love
Fr. David Guffey is online at praythefilm.com.
Dr. Scott Hahn, author of Hope to Die
Fr. Jeffrey Kirby, author of Thy Kingdom Come: Living the Lord’s Prayer in Everyday Life
Karlo Broussard is online at catholic.com.
A Prayer for Grace and Guidance
O Lord God almighty, who has brought to us to the beginning of this day, defend us in the same by Your power; that we may not this day fall into any sin, but that all our thoughts, words, and works may be directed to the fulfillment of Your will. Through our Lord Jesus Christ, Your Son, who lives and reigns with You in the unity of the Holy Spirit, God, world without end. Amen.
Rita Heikenfeld’s Frittata with Fresh Herbs
The Frittata is sometimes called the Italian version of an omelet. Frittata fillings are mixed in with the eggs in the pan rather than folded in the center like an omelet. Well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set. Then the pan is transferred to the oven or broiler where the frittata finishes cooking.
Nice to serve Mom at breakfast or brunch, or even lunch! Use this recipe as a guide. See what’s in the frig and pantry and go from there. Even if you just have parsley to sprinkle on, you’re good to go.
Preheat oven to 375.
4 large eggs, room temperature
Salt and pepper
4 tablespoons butter
A generous couple tablespoons of 2-3 herbs – try chives, basil and parsley
3/4 cup cheddar or Gruyere or your favorite cheese
Parmesan or Romano for sprinkling on top
Separate eggs. Whisk yolks with a decent amount of salt and pepper, until thick and fairly light.
Beat whites with a dash of salt until stiff but not dry. Pour yolks over whites and gently fold them into whites.
Melt butter in a 10” nonstick oven proof skillet and heat just until starting to foam but not brown. Pour egg mixture into skillet, spread evenly and smooth top. Cover pan with a lid whose underside has been sprayed to prevent sticking. (You can also use foil). Cook over low heat for about 5 minutes. Remove cover and sprinkle omelet with cheeses and herbs.
Put skillet in oven until top is set, several minutes. It won’t take real long. Give it a shower of Parmesan. Cut into 8 wedges.