We picked up eight chickens over the weekend. A friend in Luke’s class is moving and they have chickens that needed new homes and now that we are farmers (not), we figured why not?
Actually, ever since we had chickens a few years ago at our old house, I knew I wanted to have them again. I don’t fall in love the way so many people do, but I appreciate the fresh bright yellow eggs they provide so in return I take good care of them.
The kids are thrilled, of course, and spend umpteen hours checking on them and looking for eggs. These girls must be happy in their new digs because they gave us 6 eggs the first day and 8 yesterday. Not bad.
Aaron has been working tirelessly to fence the remaining 2 acres of our property in order to house a couple of baby cows. I remain a bit unsure on my enthusiasm level for cows but I’m told it’s going to be great. Before you know it we will be a regular petting zoo around here. Aaron is already talking about when the kids can sign up for 4H and I’m wondering what I’ve gotten myself into with my bon a fide farmer. Luke, obviously, is counting down the days until the cows arrive, my little animal lover.
But back to those chickens, with so many amazing eggs, obviously all sorts of egg dishes are going to be part of our weekly/daily menu. I made a frittata or crustless quiche and it ended up being so delicious. A frittata is an easy-to-make egg dish that offers lots of flexibility to throw whatever you like into the mix.
Asparagus and Goat Cheese Frittata
- 8 eggs
- 3 tablespoons milk
- 2 tablespoons butter
- 1 ½ cups asparagus, cut into 1 inch pieces
- 2 pieces center cut bacon, diced
- 1 shallot, finely chopped
- 2 tablespoons crumbled goat cheese
- Salt and pepper to taste
Preheat oven to 375 degrees. In a large bowl, crack the eggs and add the milk and salt and pepper. Mix until well combined. Set aside. In a cast iron pan or oven safe pan melt the butter over medium heat swirling it around the pan and coating the sides. Sauté the shallot in the butter for 2 minutes. Add bacon to the pan and continue cooking until bacon is cooked through. Turn down the burner to medium low and add asparagus, cooking until the vegetable is bright green, about 2 minutes. Salt and pepper the mixture. Pour the eggs into the pan and allow to set. Do not stir or mix. Dot the top of the frittata with goat cheese. When the eggs have set around the edge of the pan, remove from heat and put into the oven to continue cooking until the eggs are firm. Remove from the oven and allow to cool slightly. Cut into wedges to serve.