Love Our Eggs? Try This Simple and Fun Recipe

A Dozen of Our Yummy Eggs
A Dozen of Our Yummy Eggs

First of all Happy New Year to everyone!  We had a quiet New Year's Eve here on the farm.  For us, the new year is always a nice time to reflect on the year, not only personally but on the farm as well. 

 

2010 was an amazing year!  We raised more meat chickens, more turkeys, and more beef cattle than we ever have in the past and we still ran out of meat!  The demand for local, sustainable meat and eggs is truly a testament to the strength of the food movement and we are so happy to be part of it!

Now onto the fun...

 

We have young laying hens that have been laying for about three months now.  We decided to keep our old layers since the demand for farm fresh eggs is also steady.   Because of all of the new chickens we have an abundance of small and medium size eggs and I have been having so much fun trying out recipes that use LOTS of eggs.

 

Last night I made a fritatta with 8 eggs, raw cream from Flying Cloud Dairy (amazing milk from grass-fed cows), sausage from our pastured pigs, kale from our garden, garlic from my sister-in-law's garden, and mushrooms foraged by a friend last year that I pulled out of the freezer.  The fritatta was so yummy and a great use of all of those eggs!  Kale is one of those veggies that is packed with nutrients but only tastes really good (to the boys of the house) if it is well sauteed in garlic and oil and hidden inside the meal.

 

Chris and the kids LOVED the fritatta and scarfed it down leaving none for the next day!   This was a great dinner but could also be a great breakfast, lunch or yummy weekend brunch.

 

Here's the recipe:

 

Preheat your oven to 350 degrees. Heat 2 tablespoons of olive oil (or your prefered oil) in an oven-proof skillet.  Sautee mushrooms, kale and garlic for about 5 minutes until soft.  Crack and beat 8 eggs into a bowl and beat in 1/2 cup of cream and a pinch of salt (we use Himalayan Crystal Salt...yum!).  Pour egg mixture over the sauteed greens, mushrooms and garlic and stir.  Let sit and cook for about 5-7 minutes and then transfer to the oven for another 8-10 minutes or until firm.  Slide onto a plate, cut, serve and enjoy!

 

Caitlin

 

 

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Comments: 1
  • #1

    Sarah Sterner (Monday, 28 February 2011 13:58)

    Oh! But I LOVE the taste of Kale! Ok, perhaps sauteed/steamed with a little water and a drizzle of sesame seed oil. It can also be snuck into a toddler's smoothie quite effectively:)

    As for the eggs...they are DELICIOUS! I just used 5 of them to make pound cake during the last snow storm. Gotta love those old Betty Crocker recipes!