Not long after I started this blog I wrote a post entitled, ‘What We Eat’. In it, I talked about the journey my family has made in the way we eat, changing over to a whole food diet that is primarily (with the exception of one boy) vegetarian. At that time, eggs weren’t really a part of our diet. Due to complaints of tummy aches from the boys I had just quit buying them and found substitutes for eggs in baking.
In that previously mentioned post, I stated that, just like in any good change, you need to re-evaluate every now and then. I’ve always said if any one in our family wanted to go back to eating meat or including eggs that I would not hesitate to bring them back in, as long as I could find a good, local source.
A few weeks ago, I was working on a project that included styling a recipe that uses eggs. As my youngest observed me cooking with the eggs and had a million questions about them. Ultimately, he asked if I could buy a dozen so he could have scrambled eggs for breakfast.
My search for local, farm fresh eggs was on. The great thing about having friends that are as into food as you are, is that they know people. Like people with eggs. It wasn’t long before I was picking up a couple dozen gorgeous, brown, tan and speckled eggs from a man and his son, just 10 minutes from our home.
Bringing eggs back into our diet has opened up a whole new list of recipes to try. While we don’t eat them often, I find that they are a great go to when I need to throw a quick supper on the table.
For this frittata, I used some of the veggies from this week’s CSA box as well as some of the fragrant rosemary I found tucked inside. On the side we had a beautiful mixed green salad with shaved red dragon carrots, chives, sunflower seeds and a honey balsamic vinaigrette.
2-3 tablespoons extra virgin olive oil
1/2 cup green onions, chopped
1 clove garlic, minced
1/2 cup mushrooms, sliced
2 tablespoons rosemary, finely chopped
1/4 cup parmesan, grated
1/2 cup cherry tomatoes, sliced in half
Kosher salt & pepper
parsley, roughly chopped, for garnish
Preheat oven to 400 degrees. In a large bowl beat eggs well and set aside. Over medium heat, in a well seasoned cast iron skillet or oven safe, non-stick skillet, sauté green onions, garlic and mushrooms in olive oil. When onions and garlic are fragrant add in rosemary. Pour in eggs and add parmesan and cherry tomatoes . Season with salt and pepper.
Cook over medium-low heat for about 5 minutes or until eggs are set and there is very little liquid running in the center. To help this, run a spatula along the sides of the frittata and tilt the pan from side to side so the uncooked eggs run to the underside, allowing them to cook. To finish off the frittata place the skillet in the oven for 10-15 minutes or until eggs are well set, fluffy and slightly golden brown. Garnish with parsley.