Through the workings of fate I have acquired two more chickens. This brings my flock to 5. Which means, of course, I will be expanding the coop once it stops snowing here. Along with the loud and sometimes scary implementation of the new "pecking order" came two more eggs a day. I thought this would be no problem since everyone wants fresh eggs right?? Unfortunately 2 dozen eggs a week is a lot more than I can even give away right now (not to mention my shortage of egg cartons).
So what's an urban farmer to do? Make frittatas!
It's amazing how wonderful eggs and 'stuff' can be (stuff meaning whatever I have in my fridge and pantry, which lately isn't much). Dani uses quinoa in the above frittata and I am kicking myself for not adding any to the frittata I just put in the oven. Some recipes even use cooked spaghetti.
So here's the basic recipe:
4-6 eggs (depends on the size of your pan/appetite)
1/4 cup milk
1/2 cup grated cheese (whatever kind you like, parmesean is my favorite so far)
1/2 cup diced veggies (again, whatever you have/want)
one cooked and diced potato (optional)
1 tbsp italian seasoning mix
dash of salt
enough olive oil to coat the bottom and sides of your pan
pre-heat oven to 325. whip eggs and milk. Add the rest of the ingredients (unless you're using potatoes, you will want to pan fry them in the olive oil separately). pour mixture into pan. you will need to 'pull back' the sides of the frittata occasionally to allow the uncooked bits to drizzle down to the bottom and get cooked. Once frittata is solid enough flip out onto plate and slide upside down back into the pan, just long enough to cook the top part that will still be a bit mushy. Place frittata in a greased baking dish, sprinkle a little more cheese on the top and bake for about 20 mins.
It seems a lot more complicated than it is. The whole process only took me about 35 mins, most of that time was the 20 mins in the oven.