qWe had some really cold weather (-22C) while I was gone and eggs left in that kind of temperature freeze solid if they aren't collected fairly soon after being laid. Then the shells crack and the egg is not fit to sell, although I do use them for the family in baking. I carefully went through this huge pile, sorting out the cracked from the not cracked. The cracked all went into the burning barrel, and I ended up with 28 good eggs. Not knowing how long they had been there, even though it was cold enough to keep them fresh, I don't like to sell them. This meant I had an overabundance of eggs to use. So, on the menu tonight was a Frittata!
Frittata is an Italian egg dish very much like an omelette, but way easier. You can incorporate all kinds of leftover foods into it. Today, I cleaned out my fridge and had found a green pepper and a tomatoe that needed to be used. In the freezer I found a hunk of some kind of sausage which had come unwrapped and rather than re-wrapping it, I defrosted it. Also, we always have frozen spinach and cheese on hand, which are great additions to a frittata. You could add frozen veggies (thawed) alternate meats (chicken, roast meat, ground meat, seafood), onions, cooked potatoes, any veggie you think sounds good, and any kind of cheese you like!
Here are my directions for an easy dinner (or breakfast or lunch!)
First, I put my largest cast iron skillet on the lowest flame ( I cook with propane). You want your frittata to cook for about 10 minutes, so you need to keep the heat as low as possible. I added oil to the pan and let it sit while I prepped the ingredients.
Here are my ingredients...
|6 eggs, cheese, green pepper, tomatoes and some garlic sausage.|