ne of the first signs of spring comes from our chicken coop. While the days may still be cold and snowy, the ladies know that daylight is increasing and almost overnight, we are blessed with an abundance of eggs.
There are a few things that are just astronomically better fresh from the farm — carrots and peas spring to mind — but eggs are way up there. There is nothing like the golden yolk of a hen who has been fed all the kitchen scraps and morsels all winter long. It just glows with energy, just like the sun.
What better way to honor this abundance than with a farm-fresh frittata. Frittatas are sort of like soup – you can change them up easily and make great use of any delicious scraps you have left over from past dinners – stir fried veggies, some mushrooms, a handful of chicken or fish. You can eat them for breakfast, lunch or dinner and I assure you, no one will object.
Give this basic one a whirl to add it to your repertoire, then make it your own.
Farm Fresh Frittata
Start by collecting the freshest eggs from your chicken coop. Or, if you don’t chickens on your homestead, try to find them locally. When all else fails, buy organic from the store!
Ingredients
- 3 tbsp olive oil
- ½ onion, diced
- 8 large eggs
- ½ cup milk, cream or dairy alternative
- ½ tsp salt
- 1/2 tsp pepper
- 1 medium tomato, sliced
- 1 handful fresh basil, sliced
- 1/2 cup fresh parmesan cheese, shredded
- Crumbled or sliced goat cheese
Directions
- Preheat oven to 350°F
- In a cast iron skillet (or any skillet), preheat olive oil over medium heat.
- Add onion and cook until softened.
- In a separate bowl combine eggs, milk, salt, and pepper. Whisk well.
- Pour egg mixture into hot skillet. Evenly distribute tomato, basil, and mozzarella on top. Sprinkle with parmesan cheese.
- Allow the mixture to cook on medium heat for about 2 to 3 minutes, or until the edges begin to crisp up, then transfer to your preheated oven and cook for 10 to 15 minutes. Don’t overcook. Remove the frittata right when it is cooked through but still a little jiggly. It will continue to cook as it rests.
- Allow the frittata to rest for 5 minutes before cutting and serving warm.
SOME OF OUR FAVORITE VARIATIONS OF THIS DISH:
- Tomato, basil, and feta cheese
- Zucchini, potato, and feta cheese
- Tomato, potato, and jalapeno
- Spinach, parmesan, and sausage
- Avocado, chicken, tomato, and feta
- Bacon, tomato, and cheddar cheese
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