I got eggs.
And not just in my ovaries. Tee hee.
Sorry. Female joke.
That is where the eggs are, right? In the ovaries? I don't even know. I should know. But I don't. Such is life.
But what I'm talking about today is good ‘ol glorious chicken eggs. Chickens also have eggs in their ovaries. Assuming, still, that is where the eggs actually exist. They also have eggs in their…hmmm….vent. No wait, the vent is where the egg comes out of.
I am so confused.
Regardless, no matter where that egg comes from or how it gets laid, I will eat it. I just can't get enough. I've talked to you on Facebook about eggs a lot this week and I know there are many of you who feel the same way.
I've created a few bullet points of why I enjoy eggs as much as I do. You're welcome in advance:
– They taste really good with cheese.
– Their salty nature compliments sweet breakfast items, which I also enjoy.
– They're the ultimate fast food. Girlfriend can scramble some eggs in 45 seconds, flat.
– They can easily be a finger food for toddlers.
– They keep me from getting low blood sugar and wanting to punch everyone around me in the throat.
In an ongoing effort to eat my share of eggs, provide the family with a few meatless meats a week, and utilize all the fresh veg we've been getting from Farmer Chip, I've been making a lot of frittatas lately. Like this Parmesan Frittata. Yum.
Though, if I were to be completely honest (hey, we're all friends here, right?!) I'd also point out that a huge selling-point is that it's possible to get this on the table in less than fifteen minutes. Just sayin'.
Not that I'm lazy about making dinner, or anything.
I've just been very busy doing very important other things.
Like shoveling manure. And breeding rabbits. And folding laundry.
Ya know. Super important stuff like always.
Parmesan Frittata with Fresh Rosemary & Greens
You will need:
– 8 pastured eggs
– 1/2 cup shredded Parmesan cheese
– 1 tablespoons fresh rosemary, minced
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
– Pinch red pepper flakes
– 4 tablespoons butter
– 1/2 medium-sized onion, minced
– 2 cups of finely chopped greens (such as mustard, collards, kale, chard)
– 2 tablespoons sun-dried tomatoes, minced (optional)
Step One: Preheat the oven to 350.
Step Two: Whisk together the eggs, Parmesan, rosemary, salt, pepper, and red pepper flakes.
Step Three: In a cast iron skillet, melt the butter. Add in the onion and saute until soft, about five minutes. Add in the greens and sun-dried tomatoes (optional) and allow them to saute slightly for another 1-2 minutes.
Step Four: Turn the heat on the skillet down to low. Gently pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit – not scrambling them – but rather, massaging them into the cracks and crevasses of the greens. The idea is to move the eggs around a bit to help the bottom cook. This way, when we put it in the oven, we won't end up with an overly cooked, dry, wet-dog tasting dish.
Yes, overcooked eggs taste like wet-dog to me. I don't know. It's just one of my things.
Step Five: After the bottom of the eggs are set and have started to slightly harden, transfer the skillet into the oven and allow it to cook for five more minutes, until the top of the frittata is set as well.
From experience, through a lot of bad frittatas, I've learned it's very crucial to not let it overcook. Error on the side of caution. Personally, I'd rather have a slightly runny frittata than a nasty sponge. Partially cooking it on the stove top will really help with this.
So…this is awkward…but that's it. I don't have any more instructions to give you about frittata making. Except to eat it alongside something delicious, like a fresh side-salad or grapefruit drizzled in raw honey.
Want another egg recipe besides my Parmesan Frittata? Check out my Farm Fresh Eggs Florentine recipe. Mmm…
Or bread. Bread is always a good choice, too.
As is any vehicle for butter, in my humble opinion.
Enjoy!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Parmesan Frittata with Fresh Rosemary & Greens.
- 8 pastured eggs
- 1/2 cup shredded Parmesan cheese
- 1 tablespoons fresh rosemary (minced)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Pinch red pepper flakes
- 4 tablespoons butter
- 1/2 medium-sized onion (minced)
- 2 cups of finely chopped greens (such as mustard, collards, kale, chard)
- 2 tablespoons sun-dried tomatoes (minced (optional))
- Preheat the oven to 350.
- Whisk together the eggs, Parmesan, rosemary, salt, pepper, and red pepper flakes.
- In a cast iron skillet, melt the butter. Add in the onion and saute until soft, about five minutes. Add in the greens and sun-dried tomatoes (optional) and allow them to saute slightly for another 1-2 minutes.
- Turn the heat on the skillet down to low. Gently pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit β not scrambling them β but rather, massaging them into the cracks and crevasses of the greens. The idea is to move the eggs around a bit to help the bottom cook.
- After the bottom of the eggs are set and have started to slightly harden, transfer the skillet into the oven and allow it to cook for five more minutes, until the top of the frittata is set as well.
Julie R
This sounds fantastic! And you know, I also eat eggs so I don’t punch people in the throat so you’re not alone. π
bobbi
what temp in the oven, like 350-ish? π Thanks, i have lots of eggs and may just have this tomorrow night for dinner. π
Kristin Marr
this is on my meal plan for tonight over at livesimply.me and In the oven right now… smells soooo good!
LINDA
I am curious about the shredded Parmesan Cheese. Are you able to buy a chunk of cheese? Or is it Kraft or Brand X?
I love it on my food; however, after reading the label on the stuff at the grocery, I stopped using it. Waaay to many
chemicals.
Shaye Elliott
I buy a fresh chunk of organic Parmesan and grate that!
Ericka
I will make this today for lunch – just picked fresh kale from the garden!
And by the way, I often say that bread is just the vessel to get butter in my mouth. π
Madelyn
I totally made this tonight! You are challenging me to step up my cooking and I’m doing it!! ~Thank you!
Jessica
So as I was skimming the recipe, I read “pasteurized eggs”. π I got my dander all up before I realized it said “pastured eggs”. Oh ok. π π
Dona Landrum
Oh my goodness!!!! This is delicious!!! I made this for lunch today……….we’re in heaven!!! Next time I might use a little more rosemary (dried) as I didn’t know how much to actually use!!!
Kristin
I just made this for my husband and it is divine!
I had to swap some ingredients to accommodate what I had, but it worked out well! I used cheddar cheese instead of parmesan, dried rosemary (1 teaspoon) and roasted red bell pepper. So. Yummy.
Thank you!
Gabriella
I added a few dollops of mascarpone! Devine!
thanks Shaye for sharing! lewenz.net
Jasmine
This came out delicious! Not a second overdone. Rave reviews from my hubby, babies ate it too! Used half a big bunch of turnip greens and it was my first experience with them. Delicious! My new fave. Way better than spinach or chard. I might even like them better than kale and collards… Or maybe it’s your recipe π€π€