Eggs a Go-Go

There is was. This little greenish-bluish beauty. It was so small and delicate. A moment of shock was quickly followed by a stampede into the house crying out “An egg! An egg! We got an EGG!!!” I waited all day to eat it. And once I took my first bite of a fresh, free-ranged, home grown egg there would be no going back.

Since then the eggs production has steadily increased. We average about 2-3 these days, and it doesn’t take long to have a whole carton full. I stumbled upon this recipe and felt like I won the jackpot: a recipe that calls for a dozen eggs! It features a mixture of herbs I have at my disposal in the backyard (the more the better). And it really showcases the wonderful flavor of home-grown eggs. Thank you Epicurious.com – where would I be without you? I make the baked omelet version because flipping the frittata freaks me out…

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FRESH HERB FRITTATA

2 tablespoons/30 g unsalted butter, or more if needed
2 tablespoons/30 g minced chives or onions
1 1/2 cups/400 g fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces
12 large eggs
6 tablespoons/100 ml whole or low-fat milk
1 tablespoon/15 g unbleached all-purpose flour
2 tablespoons/30 grams grated aged or semi-aged Montasio cheese
Freshly ground black pepper

Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet. If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add the chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.

While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.

Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown. Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.

Variations: To make a baked omelet, preheat the oven to 300°F/150 °C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.

Makes 4 to 8 servings.

La Terra Fortunata May 2001 Fred PlotkinBroadway Epicurious.com © CondéNet, Inc. All rights reserved.”

If you know anyone with chickens, pass this on! Trust me – they will thank you. Also, feel free to post your own egg recipes in the comments section. I’m always looking for new ideas.