A Frittata

Somehow we ended up with too many eggs this week. I thought we were out of eggs and bought some, but it turned out there were a dozen in the fridge bought by Josh the day before. Sometimes the left hand doesn't know what the right hand is doing, and we both buy things we're out of. Then my friend Amber, who raises chickens, gave me a dozen fresh eggs. I'm so jealous of my friends with chickens. But the house, yard, kids--are all pretty overwhelming right now, so we'll hold off on introducing any feathered friends to the mix.

So what to do with all the eggs? Breakfast for dinner comes to mind first, and the boys had no complaints. Miles is pretty much obsessed with fried egg sandwiches; Willem likes his scrambled, with toast.

But for the adults: a Frittata. We had some Yukon Gold potatoes in our box this week.

Also from the box, an onion. And some fresh herbs from the garden.

No, we didn't eat the Black-Eyed Susan. I just noticed them blooming when I went out for the herbs, and had to pick one. 

I sliced the potatoes into circles, then fried them in a big pan with some butter and canola oil. Josh had just fried some bacon, so he suggested I add a little bacon grease. I did. The thing I've learned about frying potatoes is that, once they're in the pan, you need resist the urge to stand over them and stir them around. So I left them alone, and went out to pick herbs and look at the tomatoes. (Our cherry tomatoes are going wild, by the way.) 

Once the potatoes browned up, I added diced onion and salt and pepper. I scrambled up some eggs, and poured them over the potatoes. Then added crumbled bacon, shredded cheese (cheddar, dill Havarti and Gouda), the herbs (chives, dill, basil), and some cherry tomatoes. The pan went into the oven until the egg was cooked and the cheese was melted. 

Garden fresh, simple. Divine.