The Egg Angel

In order to fill my big crew with healthy protein, organic, cage-free eggs are our top choice. We go through dozens a week. Eggs are so versatile that we find a way to sneak them into many a recipe. The kind we seek can run you six or eight dollars a dozen. Yikes! The kind we are blessed to receive are free and straight from the farm. You see, at the moment, we've a friend of a friend who visits said farm weekly and brings us back dozens. The Egg Angel we've coined this person. The eggs are large, beautifully colored and markedly unique with each shell, as they should be.

Accepting no money and just gratitude, we are blessed to have said Angel's generosity. We have their family for dinner regularly and I actually sneak-in my own gratitude right back. I think the whole situation is egg-cellent.

#foodislove

Egg Additions

We love eggs. Any way you fix them. They are delicious, an amazing source of protein and the cage-free variety are becoming more accessible. Today's Special: scrambled eggs with additions. We usually play it safe like we did here with spinach and champagne ham. Just a little something to take our breakfast to the next level. Others may include bell pepper, mushrooms, green onion, tomatoes or sausage. If you want to be cooking with sophistication, go ahead and make yourself an omelet.

What are your egg additions?

Simple Eggs on Toast

The perfect plate of eggs on toast must be shared with you all. Is it the whole grain bread that was locally made? The free-range eggs? Perhaps it's the stylish sprout garnish? Whatever the case, this was our breakfast from Black Betty and we hope it inspires your next morning meal. Keep it simple, healthy and delicious.

Holy Frittata!

This afternoon we were advised on how to create the perfect frittata. La cucina povera or "humble cuisine" is aptly applied to this famous dish especially since it came to me while seeking the family's afternoon meal with seemingly no ingredients in the house. A friend gave the inspiration and guidance on my first frittata. Though it was my first attempt it was a success according to the entire team and I must say that the dish was delish.
La Frittata is a recipe staple and we love it because you use what you have available making no two frittata the same. The high protein content and vegetable variation make it a healthy option for the entire family. We are obsessive about using our cast iron skillet and we're told that the frittata is best when cooked in this pan. 

Did we tell you that we love this dish?

If you Google frittata there are literally millions of results with recipes and pictures that tempt with each click. From Alton Brown's gourmet recipe to several dozen busy mom sites, the frittata is a universal recipe whose fool-proof secret is in those binding eggs.

There are recipes galore out there but here is what we had in our pantry and therefore used:

4 fresh tomatoes quartered
6 potatoes diced
2 handfuls of spinach
1 cup of cheese (grated)
Cup mixed frozen vegetables
5-7 strips good bacon cut small
1/2 cup Greek yogurt
7 eggs

• Oil & heat large skillet, preferably iron, in low heat.
• Preheat oven to 375.
• Place all ingredients except eggs in a large bowl. Stir and season.
• Mix eggs in separate bowl and season with salt & people. Pour in with other ingredients.
• Pour entire mixture into skillet and raise heat to med/low heat and allow to cook until sides are firming. (About 5 minutes but you must watch this step so as not to burn the entire dish.)
• After mixture has firmed a bit place in pre-heated oven for about 15-20 min.
• Allow to cook until golden brown and firm indicating all the eggs coked through.

Cooking Tips:

• Parboiled potatos work a lot faster so consider this extra step.
• Use whatever you have to create this dish. It's for those busy Wednesday nights or dinner parties with friends. Make of it what you will because it's sure to be delicious.
• Using fresher eggs is key so that you can create the fluffy nature associated with the dish. We always use organic eggs whose yolks are golden and cook up very nicely.