We have 5 chickens. Chickens lay an egg approximately every 26 hours. That means each chicken lays an egg almost every day. That means we get 4-5 eggs every day. That’s a lot of eggs. We manage to recover some of our feed costs by selling eggs to our coworkers, but sometimes things work out where we have 2-3 dozen eggs in the fridge. What then do you do with with a dozen fresh eggs? Frittata.
Like most of my recipes (apparently) this started from one of Deborah Madison’s (Vegetarian Cooking for Everyone). Her recipe is delicious, but rather labor intensive. It requires you cut potatoes into thin slices and cook them in single layers, removing them from the pan as you go. Then you cook the onions and remove them too. Then you clean the pan and layer the eggs, potatoes, and onions back in, and cook.
I modified the recipe out of a desire to cook everything in order, in the same pan. I also added ingredients that I love with eggs. This is a straight forward recipe that takes about 40 minutes and can feed 8 people (along with some side dishes). For this recipe you need:
12 eggs (fresh is best!), broken and stirred but not scrambled
1 lb of small potatoes, cut to 1/2 inch pieces
1 medium onion, cut to 1/2 inch pieces
1/2 cup really good cheddar cheese, grated (I like Tillamook Extra Sharp)
2-3 tbsp of olive oil
a few sprigs each of fresh rosemary, thyme, oregano, and cilantro, chopped
2 inches of Soyrizo (casing removed)
1/2 tsp each of salt and pepper.
The cool thing about this recipe is the ingredients are added in order, so you can prepare them as you go. I am pretty handy with a knife so I put a non-stick pan on the heat and then begin chopping the potatoes. I chop the onions while the potatoes are cooking, and so on. If you are less confident (arrogant?) you can chop the potatoes, then start the heat.
Make sure the oil is nice and hot, then add the potatoes, and reduce to medium-high heat. Stir occasionally for about 10 minutes, or until the potatoes just start to soften and change color. Add the onions, thyme, oregano, rosemary, salt, and pepper and keep stirring occasionally until you get a rich beautiful brown on the veggies; about another 10 minutes.
Stir in the Soyrizo well and saute another minute. Spread the mix into an even layer in the pan and spread 1/4 cup of cheese over the top. Pour the eggs in and agitate everything immediately so the eggs work their way in under the veggies. Add the remaining 1/4 cup of cheese on top.
Now all the ingredients are in the pan, first you will cook the bottom of the frittata, then you will cook the top. Reduce the heat to low and turn the broiler on high. Let the frittata sit on the stove for 10 minutes then move it down into the broiler for another 10. Remove from the oven and sprinkle the cilantro over the top.
This is a hearty meal that is loaded with protein and carbohydrates. I could almost eat the whole thing in one sitting, but it’s brilliant with beans, guacamole, and a zesty salad. BTW those are homemade blackberries too.