Chickens tend to lay a lot of eggs in spring, thanks to the long hours of daylight. Anyone who keeps chickens will tell you this. I recently visited Iacono Farms in East Hampton, where a variety of hens are busy laying hundreds of eggs every day, and I came home with a carton of beautifully colored ones. With my kale and parsley finally coming up in the garden, I decided a spring frittata would make the perfect dinner.
Traditionally, eggs are considered breakfast food. But ever since I lived in Paris as a college student, where one night I was served the most delicious pan-baked omelette for a late supper by a Parisian friend, I have kept eggs on the dinner menu. Made in a cast iron pan, and served with a green salad, eggs are a filling but not leaden meal, and can be made with any veggies, herbs and cheese you have on hand.
My Iacono egg dinner was dictated by what I had coming up in the garden and in my fridge. What resulted was a delicious, one-dish meal. Feel free to substitute kale for spinach, or broccoli for zucchini, but remember to sautée your vegetables before you pour the eggs into the pan.
6 local, free-range eggs
½ cup of grated cheese, such as a mix of cheddar and parmesan
½ cup kale, ribboned
½ cup broccoli, blanched
¾ cup yellow onions, sliced thin
½ cup red bell pepper, chopped
½ clove garlic, minced
1 tablespoon minced fresh parsley
pat of butter
Pre-heat oven to 450˚ F. Put all vegetables, garlic and onion in a pan over medium-high heat with butter and olive oil, and sautée until soft and slightly browned. Turn heat to low. Beat eggs in a bowl, then pour gently over vegetables and sprinkle cheese and parsley on top. Put pan into the oven on top rack for a few minutes, keeping your eye on it. When frittata is puffy and golden-colored, remove. Slice into wedges and serve with green salad and bread.
This story was originally published in May 2018.