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  • Writer's pictureTina

Foodie Friday: Egg Fritatta




This week, I’ve chosen to share with you one of my easy, go-to meals that check several boxes. First and foremost, it’s quick and easy. Secondly, it allows me to use a lot of eggs at once—lastly, The Bibbed Wonder and The Bean like it. I’m always looking for new, easy recipes that use eggs. We have a small flock of laying hens. My flock is made up of a variety of chicken breeds. Some of the girls are Buff Orpingtons, Rhode Island Reds, Delaware, Ameraucana, and a few Wyandottes. We got the girls in late 2019-early 2020 when things were so unsettled with the virus.


The girls are now a few years old, and many consider them past their prime for egg-laying. However, they are sweet girls, still producing more eggs than we can use, and they will remain here safe and warm as long as their little chicken lives last. For chickens, they are pretty smart. They are smart enough to know that I usually have a treat for them when they see me outside. They all come running, squawking, and clucking when they see me. It’s pretty comical.


Even Romeo, whom I consider a necessary evil, comes running and crowing when he sees me. He seems to have calmed down a bit and no longer thinks The Bean or me a threat. We have come to a tentative truce, but I don’t trust him. He continues to strut around with attitude and a Napolean complex. He’s very handsome, so I guess his attitude is justified.


I try to add a few new hens to my flock each year to keep the numbers steady, replace lost hens, and maintain egg production. This year, I hatched five eggs. Of those five hatched chicks, three are roosters. I now have four roosters running around the property. Two are definitely from the Delaware hens. They are quite handsome and relatively docile. The third is from a Wyandotte hen. He is the prettiest of the three and extremely docile. Much to my surprise, the boys do not fight. They appear to each have a small number of hens that they protect, and when outside, they hang out in different areas.


I’m apprehensive about having four roosters living together. Roosters are known to fight until the death. I can’t think of a worse way to die than being pecked to death by a chicken. However, thus far, everyone seems to get along and play nice. As long as they can all get along, they can stay. Although, if anyone is looking for a handsome, docile rooster for their flock, I would be happy to give you one.


My hens produce anywhere from 6-9 eggs per day. Not everyone lays an egg a day; I’m okay with that. With 6-9 eggs per day, the eggs build up quickly. This spring and summer, I had more eggs than I knew what to do with or could use. I give eggs to everyone who will take them. My only complaint is that no one returns egg cartons. I had to buy egg cartons from Tractor Supply at one point. I may spend too much time with my cheapskate hubby, but it was almost painful to purchase cardboard egg crates.


With that many eggs, I look for recipes that use a lot of eggs at once. I am a firm believer in using what you have on hand. Egg frittata is an easy, no-frills recipe that uses a dozen eggs at a time. It’s a great easy way to make something delicious, simple, and nourishing. The recipe is flexible. I often add what I have on hand, like spinach, mushroom and feta, ham and cheese, simple cheddar, or crumbled bacon, onion, and cheese. I’ve even incorporated leftover taco meat, cheese, and onion. Your imagination and taste buds are your only limitations. I round out this meal with a kale or seasonal fruit salad. Without further delay, here is my simple egg frittata recipe. Enjoy.


Basic Egg Frittata


Ingredients:

One dozen eggs

A splash of milk or water

Meat, vegetables, and spices of your choice.


Directions:

Preheat oven to 400 degrees


Prepare a nine-inch pie plate or 8x8 square baking dish with non-stick spray or olive oil


In a separate bowl, mix eggs, milk/water, salt, and pepper until smooth and fluffy


Add other chosen additions to the beaten egg mixture


Pour mixture into baking dish.


Bake in preheated oven for 25 minutes or until a knife inserted into the center comes out clean.


Serve with a salad, and enjoy.


I hope, dear reader, you enjoy this practical, simple recipe. Frittata makes a lovely brunch, lunch, or simple dinner. It’s a great way to use up small amounts of leftovers that would otherwise end up in the garbage, and it uses a lot of eggs. Don’t be afraid to try seasonal vegetables, different proteins, and a variety of spices. Stay safe, be smart, enjoy simple, delicious food, and keep washing your hands on this dreary November day.

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