We are in the midst of egg abundance again! Our hens, one-year-old Rhode Island Reds whom we adopted last July, are very reliable layers–as Reds are known to be. Still, their laying slowed down to every other day in January, February and March this past winter. From four hens, we averaged two eggs a day during those months, but once April and May brought spring’s longer days, each hen went back to laying one egg a day.
What to do with four eggs a day for a family of four? We have no problem figuring that out. We eat eggs hard-boiled, soft-boiled, scrambled, poached and baked. We feed raw eggs and egg leftovers to the dog every day, and he loves them. The other night, I revisited a wonderful recipe for Asparagus Frittata from the cookbook, Full Moon Feast by Jessica Prentice (a lovely, informative book about eating seasonally and locally).
The frittata turned out delicious, as it always has. Since both eggs and local asparagus are in abundance right now, we followed the recipe as printed. But just about any vegetable could be substituted for the asparagus–spinach or other greens, mushrooms, etc. Oh, I did change one thing–the recipe calls for leeks but since I didn’t have those on hand we replaced the leeks with one medium onion. Be sure to use all the butter called for. It helps the eggs to separate from the skillet, and it lends such creamy deliciousness to the dish! This recipe is so easy…
3/4 pound asparagus
1 large or 2 small leeks (or one med. onion, chopped)
2 T. butter
1/4 c. cream, half-and-half, or milk (farm fresh whole milk, preferably)
1/4-1/2 t. salt
Pepper, freshly ground
Nutmeg–a little grated fresh, or 1/8 t. powdered
1/4 c. grated cheese, cheddar, Monterey Jack or crumbled feta
Preheat oven to 300 degrees F.
Break off tough ends of the asparagus. Cut spears into 1-inch pieces.
Slice leeks into thin rounds. Put them into a bowl of cold water to soak clean.
Melt the butter in an oven-safe skillet.
Saute drained leeks, or onions, until just tender.
Add asparagus pieces to the skillet, cover and cook 1-3 minutes until just tender.
Meanwhile, mix the eggs with cream or milk. Add the salt, pepper and nutmeg to taste and mix.
Pour the egg mixture over the asparagus and leeks in the skillet. Add the cheese and press it gently into the eggs.
Let cook on the stovetop over low heat for 1-2 minutes, then transfer to the oven until the eggs are just set and begin to pull away from the sides of the pan. (This usually takes 5-10 minutes for me. Check carefully so as not to brown or burn the eggs.)
Remove from the oven, cool a few minutes, then slice and serve. Enjoy!