The PermaDesign Weblog, with Nate Downey and Melissa McDonald!

Eggs for Dinner (and Breakfast and Lunch)!

by Melissa McDonald

Each of our four young hens lays at least six eggs a week. That’s a lot of eggs for the four of us, so we often have extras to give to family, friends, and neighbors. Once in a while, a friend will come over and we’ll tryout a new quiche, soufflé, or egg-salad recipe. Last night, our friends Uma and Nick came by and Uma whipped together the most incredible frittata dinner! 

Homegrown chickens have been coming into vogue for quite awhile. Here's what to do if a well-meaning neighbor like me shows up with extra eggs for you, but you just don't have the heart to tell him or her (or me) that you got back from the grocery store mere moments ago. (Thanks for the great recipe, Uma!) And remember frittatas will keep for many days in the fridge, so you can always have them for breakfast and lunch, too!

Whisk 8 to 10 eggs in a large mixing bowl.
Salute garden vegetables (see above).
Add veggies to eggs.
Toss in herbs and spices (thyme, basil, salt, pepper, etc.).
Mix in 12 oz. feta cheese.
Pour into preheated, greased skillet.
Sprinkle parmesan cheese on top.
Cook on stovetop until eggs set.
Move to preheated oven.
Bake at 350 for 20-25 minutes.
Let it rest (if you can!) for 10 minutes.
Serve and enjoy!

10/23/2012 | (0) Comments