Thursday, April 8, 2010

Spring Frittatas

We're in egg overload. Our chicken ladies are laying 5 to 7 eggs a day and at this point, they are taking over one whole shelf in the fridge. Dying two dozen for Easter didn't even dent the abundance. So tonight for dinner I made egg frittatas just to bring things a bit back under control. Notice I say "a bit," because this recipe used 18 eggs and I still have four dozen left...and there will be about six more tomorrow...

The beauty of a frittata is you can personalize it to your own favorite flavors. I actually made two different choices. The grown up version had diced ham, onions, mushrooms, asparagus and fresh thyme and parsley. For the kids, I kept it simple with just bacon and sautéed onions.

This not only tasted great, but the heavenly scent of butter and cheese filled the whole house. The kids weren't thrilled with the idea of eggs for dinner, but they loved the taste of this dish - light and fluffy, but also incredibly rich and cheesy.

The Recipe:

Spring Frittatas
Serves 8

3 tablespoons butter
1 cup chopped onions
1 cup sliced onions
3/4 cup sliced asparagus
1 cup diced ham
18 eggs
1/2 teaspoon salt
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1/4 teaspoon of fresh ground black pepper
1 cup sour cream
1/3 cup flour
16 ounces cheddar cheese, shredded

Preheat oven to 350 degrees. Grease 2 large pie plates. In a skillet over medium heat, melt the butter and sauté the onions, mushrooms and asparagus until tender, about 5 - 7 minutes, stirring frequently. Add the ham, stir and turn off heat.

In a large bowl, whisk together the eggs and sour cream. Add the flour, salt, pepper, thyme and parsley and beat until smooth. Add the sauteed mixture and cheese. Stir until well blended. Divide the mixture between the two pie plates.

Bake 40 minutes or until set and browned.

Note: You can substitute your favorite combination of sautéed veggies and/or meat for this dish.


Anonymous said...

That looks delicious! My husband refuses to allow me to get chickens. But we do grow veggies in the spring and summer.

I really wanted chickens for the eggs.

Saralee Perel said...

This looks outstanding!!!!!!!!!

Alicia Foodycat said...

It looks superb! Good luck getting through the glut. Creme brulee, meringues, mayonnaise, brioche...

Reeni said...

Both versions sound excellent! Loaded with goodies. And a good use for all those eggs.

Karen said...

Oh my... that's a lot of eggs! The frittata looks really yummy. You could always use up a bunch of eggs making an angel food cake ;)

Deb in Hawaii said...

I think you need to start selling eggs. ;-) You are so lucky to have them so fresh and plentiful.

Your frittatas look amazing.

Lo said...

Gotta admit it, I'm a bit jealous of that egg overload you've got there! That's delicious stuff -- and it's great to see your hard work paying off, isn't it?

Saralee Perel said...

Karen - you can get them at the Barnstable County Fair - if you can talk your husband into it. FYI: the baby chicks grow 12 inches in about 45 minutes. We adopted 4 ducklings from there. Their eggs are larger and supposed to be better in baking - but Laurie would know more than I would.

noble pig said...

Oh man that's a lot of eggs!! I love it and I love this frittata!

Joy said...

If you lived near me, I'd buy some off you regularly. A wonderful recipe, many thanks!

Sherry G said...

Yumm! I just love frittatas! I just found your blog and I really like it=)