Coastal Homemaker: Eggs. It's What's for Dinner.

Friday, February 28, 2014

Eggs. It's What's for Dinner.

Fresh Eggs

I wonder how many people will live their whole life without seeing what an honest to goodness, fresh from the ranch egg looks like. It's like a perfectly colored Easter egg without the smell of vinegar. Many people in the Santa Barbara area are not only growing their own fruits and vegetables, but they raise their own chickens for the fresh eggs, too. And the pay off is wonderful. Especially for me. All of the eggs, none of the work. Thanks, friends!

I do a lot of baking and a lot of cooking so I use a lot of eggs. Fresh eggs are better. The yolks are a beautiful deep, orange-yellow compared to the pale yellow yolk of a store bought egg. The shells are tougher than their store bought cousins. Best of all,they are from free range, grain fed, chemical free chickens. How great to know we are eating so much healthier.

One of the easiest, fastest dinners to make is a frittata. It's like quiche without the crust. I whisk together eggs, milk and whatever veggies I'm currently trying to use up.

Here's my easy recipe.

1. Preheat oven to 425.
2. Whisk 6 eggs, milk and a pinch of salt & pepper in bowl. Set aside.
3. Cut veggies and onion.
4. In a small, non-stick, oven proof frying pan, saute veggies and onion in butter.
5. Add egg mixture to pan. Stir gently to incorporate veggies.
6. Cook on stovetop on medium-low heat until eggs are cooked about 3/4 of the way up the side of the pan.
7. Remove pan from heat, sprinkle with shredded or crumbled cheese.
8. Place pan in preheated oven and cook for 10-12 minutes or until eggs are cooked through and cheese is melted. Take out of pan and cut into wedges. Serve hot, room temp or cold. YUM!