Wednesday, September 7, 2011

Ron's Eggs- Frittata

Not too long ago I was at church and noticed a friend carrying a dozen eggs.  Kind of a curious thing to carry around on Sunday morning, don't you think?  Upon inquiring, Ron explained that he and his wife raise chickens on their farm and that he provides a few members of the congregation with fresh eggs every week.  Immediately I placed my order, 1 dozen eggs from cage free, free roaming Ohio chickens.

6 months later my standing weekly order is 2 dozen eggs.  They come in all shapes, sizes and the colors are incredible!  Pale blue, green and brown eggs ranging from medium to jumbo size fill the carton to capacity.

I love purchasing these eggs - it feels like the right thing to do on many levels.  Usually these eggs make scrambled, hardboiled, soft boiled or poached eggs for any meal.  About once a month I make a fritata using leftover vegetables from the night before and whatever cheese I have available.  Here is the ratio:

5 eggs scrambled (you can leave out some of the yolks and increase the egg whites, I use 2 egg whites for every yolk I remove)
1/2 cup cheese, grated
2 Tablespoons fresh chopped herbs
2-3 cups vegetables, excess liquid removed

Combine the eggs, herbs, and salt and pepper to taste in a bowl, whisk.  Add the cheese, stir.
Heat the vegetables in a large cast iron skillet (or whatever kind o oven proof skillet you have) with a little olive oil or butter.  Add the eggs all at once.  Let the eggs set over medium heat, then transfer to the oven to finish.  I have used the broiler and a 400 degree oven to finish the cooking - use what you are comfortable with - the broiler is the quickest - but keep an eye on it.