I got eggs.
And not just in my ovaries. Tee hee.
Sorry. Female joke.
That is where the eggs are, right? In the ovaries? I don’t even know. I should know. But I don’t. Such is life.
But what I’m talking about today is good ‘ol glorious chicken eggs. Chickens also have eggs in their ovaries. Assuming, still, that is where the eggs actually exist. They also have eggs in their…hmmm….vent. No wait, the vent is where the egg comes out of.
I am so confused.
Regardless, no matter where that egg comes from or how it gets laid, I will eat it. I just can’t get enough. I’ve talked to you on Facebook about eggs a lot this week and I know there are many of you who feel the same way.
I’ve created a few bullet points of why I enjoy eggs as much as I do. You’re welcome in advance:
– They taste really good with cheese.
– Their salty nature compliments sweet breakfast items, which I also enjoy.
– They’re the ultimate fast food. Girlfriend can scramble some eggs in 45 seconds, flat.
– They can easily be a finger food for toddlers.
– They keep me from getting low blood sugar and wanting to punch everyone around me in the throat.
In an ongoing effort to eat my share of eggs, provide the family with a few meatless meats a week, and utilize all the fresh veg we’ve been getting from Farmer Chip, I’ve been making a lot of frittatas lately.
Though, if I were to be completely honest (hey, we’re all friends here, right?!) I’d also point out that a huge selling-point is that it’s possible to get this on the table in less than fifteen minutes. Just sayin’.
Not that I’m lazy about making dinner, or anything.
I’ve just been very busy doing very important other things.
Like shoveling manure. And breeding rabbits. And folding laundry.
Ya know. Super important stuff like always.
Parmesan Frittata with Fresh Rosemary & Greens
You will need:
– 8 pastured eggs
– 1/2 cup shredded Parmesan cheese
– 1 tablespoons fresh rosemary, minced
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
– Pinch red pepper flakes
– 4 tablespoons butter
– 1/2 medium-sized onion, minced
– 2 cups of finely chopped greens (such as mustard, collards, kale, chard)
– 2 tablespoons sun-dried tomatoes, minced (optional)
Step One: Preheat the oven to 350.
Step Two: Whisk together the eggs, Parmesan, rosemary, salt, pepper, and red pepper flakes.
Step Three: In a cast iron skillet, melt the butter. Add in the onion and saute until soft, about five minutes. Add in the greens and sun-dried tomatoes (optional) and allow them to saute slightly for another 1-2 minutes.
Step Four: Turn the heat on the skillet down to low. Gently pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit – not scrambling them – but rather, massaging them into the cracks and crevasses of the greens. The idea is to move the eggs around a bit to help the bottom cook. This way, when we put it in the oven, we won’t end up with an overly cooked, dry, wet-dog tasting dish.
Yes, overcooked eggs taste like wet-dog to me. I don’t know. It’s just one of my things.
Step Five: After the bottom of the eggs are set and have started to slightly harden, transfer the skillet into the oven and allow it to cook for five more minutes, until the top of the frittata is set as well.
From experience, through a lot of bad frittatas, I’ve learned it’s very crucial to not let it overcook. Error on the side of caution. Personally, I’d rather have a slightly runny frittata than a nasty sponge. Partially cooking it on the stove top will really help with this.
So…this is awkward…but that’s it. I don’t have any more instructions to give you about frittata making. Except to eat it alongside something delicious, like a fresh side-salad or grapefruit drizzled in raw honey.
Or bread. Bread is always a good choice, too.
As is any vehicle for butter, in my humble opinion.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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