It’s been a strong first week in the nest; a yield of 19 eggs makes me a very, very proud farm mother. Still reeling at the anatomy of these creatures. We feed them back their own egg shells, mixed with Layena pellets and oyster shells to harden their shells. My priest asked if I fed them enough oyster shells, would I then expect a pearl to appear amid the yolks? No, no—the yolk is pearl enough. I notice these backyard-laid eggs have yolks that are more deeply yellow, and my scrambles look like Santa Fe sunshine. I hereby dub this the coming Summer of Protein. Enjoy this egg-packed frittata, thanks to my Most Valuable Pullet (MVP) for the week, Lucille.
Adapted from Food and Wine
1 garlic clove, thinly sliced
2 tablespoons olive oil
3 1/2 cups broccoli florets
1/4 teaspoon crushed red pepper
8 large eggs ala Lucille
1/2 cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)
Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes.
Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.
Izzy reminds me that the aroma of coffee pairs well with a breakfast frittata. She is partial to the Stumptown Hair Bender blend my mother sent for Easter. Thanks, Mom. And Izzy, maybe someday they will make java for bulldogs.