Last week was a wild one. Anthony saw a mountain lion in our fence. We were riding the four wheeler and quite literally almost ran into a bear. AND we had two fires not even half a mile from our house. What a whirlwind!!
Thankfully everyone is OK. No issues here, just lots of anxiety! Ha!
Today we are talking eggs!! (and of course veggies)
Something Anthony has been wanting to make, because we have all the ingredients at our house, is a frittata! I've never had one, but wow, he did a great job! Once again, nailed it in the kitchen.
For those of you that don't know, a frittata is basically a quiche without the crust.
How awesome is it that we had 90% of these ingredients at our house?!
Took the eggs from the chickens outside, picked a zucchini, jalapeno, and our very first Roma of the season. Cut the chives from the greenhouse and picked the spinach from our planters outside! Now that's just fresh.
This frittata recipe makes 6 servings, making breakfast for a few days. It's great reheated in the oven!
Here's what you need:
8 Farm Fresh Eggs
1/2 Medium Zucchini
1 Tablespoon of Garlic
1 Cup of Spinach
1 Roma Tomato
1/4 Sweet Onion
1/2 Cup of Heavy Whipping Cream
1/4 Cup Cheddar Cheese
1/4 Cup Parmesan Cheese
Chives for Garnishing
Here's what to do:
1. Preheat oven to 350 degrees Fahrenheit.
2. Dice all veggies (with the exception of the spinach).
3. Lightly beat heavy whipping cream in with the 8 eggs.
4. Saute zucchini and onion in olive oil.
5. Add garlic and jalapeno to zucchini and onion saute mix.
6. Add spinach to the saute.
7. Add sauteed veggies to the egg and whipping cream.
8. Add Roma and cheddar cheese.
9. Mix and add to a seasoned cast iron skillet (or a round nonstick pan).
10. Bake until the center of the pan still jiggles a little (roughly 30 mins, keep an eye on it).
11. Garnish with chives and Parmesan.
I know you guys will enjoy this one, and I can't wait to hear about it and see pictures.
Let me know if you make it, and what your favorite part is!
emily and anthony