I love my chickens. Well, let me tell the complete truth. I love my chickens now that we have put our new fencing up, thus keeping them out of the yard and garden. Amen to boundaries, and to birds totally unaware that they could actually fly over the fencing, if they were so inclined. But, they aren’t. God love them!
One of the reason I love having “the girls” are a constant supply of fresh eggs. You cannot, in way, shape, or form compare free range farm eggs to store bought eggs. It’s like comparing an old junked out Ford pinto with the luxurious ride of a Cadillac. Feel me?! Free range eggs have far more nutrients, flavor, and substance, AND are quite amazing to eat!
One of my favorite egg recipes is a frittata. It is super easy, and the possibilities are endless for the variety of ingredients that you can use!
This is a “what can I get rid of in the fridge” kind of dinner!
9 eggs (I use all the yolks)
1 cup of butternut squash chunks
1 yellow pepper
1/2 lb of sausage
1-2 cups of shredded cheese of your choice (I love goat cheese crumbles)
1 tablespoon of EVOO
a dash of salt & pepper
fresh basil and oregano
Preheat the oven to 400F.
Chopped the squash into small chunks. Toss with alittle olive oil and salt and pepper, then cook on cookie sheet for 15-20 minutes (until tender)
Heat the EVOO in a skillet on low-medium heat. Add the sausage and cook until it’s done. Set aside the meat. Drain the grease, saving just a tad for cooking the other ingredients.
Chopped up the pepper into small chunks. Blend the egg, salt, pepper, and herbs, then add the chopped pepper & squash, 1/2 the cheese, and sausage.
Add this to your skillet. Cook on a medium-low heat until the sides of the frittata begin to firm and you start to see bubbling throughout.
At this point, sprinkle with shredded cheese, and place the skillet in the oven and cook for 5-10 minutes.
Let it cool for 10 minutes, then serve! I love smothering it with fresh tomato sauce! Nom! Nom! Nom! Thanks, girls!