Thursday, May 3, 2012

Basic Frittata Recipe

Such an easy way to use eggs, this type of recipe can be for breakfast or made into a dinner recipe. I love frittatas because it requires very little in preparation and execution! I make this in the morning with left over chicken from dinner the night before. If you don't have fresh herbs, you can use Mrs. Dash's Original spice mix, Italian Seasonings, etc. The choices are limited only by your imagination.

Basic Frittata Recipe from the Incredible Edible Egg site
recipe image

What You Need

cup liquid, such as milk, tomato juice, broth
tsp. dried thyme leaves OR herb of your choice
Salt and pepper
cup filling (see below)
tsp. butter OR vegetable oil

Here’s How

  1. BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended.ADD filling; mix well.
  2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
  3. REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. CUT into wedges.


  • Season your frittata with chopped fresh herbs, such as parsley, basil or cilantro.Choose seasonings that complement your filling.
  • Frittatas taste good cold and travel well - perfect for picnic fare or a take-along lunch.

Insider Info

  • Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.
  • For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
  • Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
  • Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.
  • Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.

Wednesday, May 2, 2012

Foods you can grow from kitchen scraps

I thought this was so interesting! You can grow celery from your left-overs?

Happy National Egg Month! Our first recipe

It is obvious, by our homestead, that eggs have become a passion with us. We gather them, we incubate them or we eat them
This is National Egg Month.
Recent research has found that men and women who ate 2 eggs for breakfast as a part of their low calorie diet lost 65% more weight and had a 61% greater reduction in BMI. Eggs keep people more satisfied until their next meal.

**SCRAMBLED EGGS (generally use about 2 eggs per person $.26 a person $1.04 for family)
 In a small bowl, crack open 6 eggs Using a fork, or whisk, beat in 6 tablespoons milk until blended. 
 Heat a small skillet over medium heat, add 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water.  Pour in egg mixture.  Reduce to medium-low heat.
 As mixture begins to set, this is a good time to add anything – mushrooms, onions, cheese. Then with a wooden spoon, gently scrape the eggs across bottom and sides of pan, forming large, soft curds. 
Continue cooking until eggs are thickened and no visible liquid egg remains.