Now we are living in the city, I miss my Chickens. This frittata recipe is great for using up Christmas ham too. This is from June 2013:
There is nothing like having fresh eggs. And I mean really fresh. Straight-from-the-chook’s-bum fresh. It sounds really snobby – and I hate sounding pompous about food – but seriously fresh eggs not only taste better, they behave differently when you cook them. For one, fresh eggs from chooks that get to behave like chooks by scratching around outside don’t disintegrate if you try to poach them. They also whip up differently. I so love having three or four organic, free range beauties delivered to my backyard each day.
|The girls going through their scraps this morning.|
In December 2012, while we were in the middle of a kitchen renovation, a sneaky fox stole in and did away with our previous hens Tash, McKenzie, Spud and Daisy. After a few months we found some Rhode Island Red hens for sale in the local area and bought another four. We waited and waited for them to come of age and last week we found 11 eggs hidden in the woodpile! Now, in the current political climate, I need to say immediately that no disrespect was intended in the naming of our girls. Miss Seven named two of them Penny and Pecky. Little Miss Three named the others Pongo and Julia Guillard – a testament to the healthy doses of ABC radio she is exposed to at such a tender age. Or something.
When I have to buy eggs I am miserly about how I use them. But when I have the luxury of 2 dozen eggs a week I go to town and use them extravagantly. I think I have made frittata 3 times this week. It is a quick and easy recipe that I don’t have to think much about. I never use the same ingredients twice. A frittata can be a bit like an end of the week soup – a way to use up the odds and ends in the fridge and make sure nothing goes to waste.
2 rashers of bacon, sliced
3 spring onions, sliced
1 cup of frozen peas
2 large handfuls of baby spinach
Cheese to grate on top
Fry bacon and onions in a splash of oil in frying pan over a medium heat.
Add peas and spinach, and cook til peas heated through and spinach wilted down (you might need to bump up the heat to compensate for the frozen peas).
Crack eggs into a bowl and whisk them all together. Then tip them into frying pan over the top of the other ingredients.
Cook from the bottom up for about five minutes, then take the frying pan off the heat, grate cheese on top and put it under the grill for another 5 minutes to cook from the top down.
If you want a great description of how real, fresh eggs behave, watch this TED talk by US farmer Joel Salatin. His story illustrating “the essence of egg” is a delight.