Photography by Donovan Roberts Witmer
Three summers ago, we hopped on the backyard chicken bandwagon. My husband had a small flock as a boy and my kids had wanted them for years. As it turned out, Sadie, Sally, Polly and Peppy, as we named them, became both a source of sustenance and a fun science experiment.
It takes about six months for the average hen to begin laying eggs. The day we discovered our first egg was a thrill. We took a picture of it and then cooked that egg alongside counterparts from the grocery store and a farmers' market to see what (if any) differences existed. Everyone, of course, thought our chicken’s egg tasted the best. The only obvious difference, however, was the deep orange yolk of the free-range eggs.
But one need not have backyard chickens to enjoy the myriad of easy meals centered on eggs. Even before we set up a coop in our yard, eggs were a go-to fast food in our house. Not just for breakfast, these protein- and mineral-rich orbs can be quickly fashioned into dinnertime staples that pair as well with a side salad and veggie as they do with toast and orange juice.
Zucchini, Potato and Feta Frittata
It isn't often that a meatless dinner will satisfy my houseful of boys, but the potato in this simple frittata lends a satisfying heartiness while the feta ramps up the flavor. Frittatas are a deliciously easy way to take eggs beyond the breakfast table and are as versatile as your favorite omelet. When a bumper crop of zucchini has you searching for new ways to exhaust the seemingly endless bounty, the following one-pan recipe offers an economical meal that is easy enough for every day yet special enough for company.
Enjoy hot out of the oven or prep up to two hours in advance and allow to sit at room temperature until ready to eat. Any leftovers are delicious for breakfast or lunch the next day and will keep up to four or five days in the refrigerator. Leftovers may be served cold or gently reheated in the microwave. Pair with your favorite fruit or veggies, a side salad or even a slice of zucchini bread for a light yet satisfying meal.
Yields 4 hearty or 6 average servings
Ingredients:
• 8 eggs
• 2 tablespoons milk
• 1 medium zucchini, shredded (about 6 ounces)
• 2 cups peeled and shredded potato (1 large), could also use thawed, frozen hash brown potatoes (see notes)
• Olive oil for the pan
• 1 cup chopped onion (1 medium)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ½ cup (2 ounces) crumbled feta cheese
• Optional garnishes: slivered fresh basil or herbs of choice; chopped vine-ripened tomatoes or halved cherry tomatoes; additional feta cheese
Directions:
1. Preheat oven to 425 degrees F.
2. In a medium bowl, beat the eggs with the milk and set aside.
3. Place the shredded zucchini and potatoes in a clean tea towel and squeeze out the excess moisture.
4. Heat approximately 1 tablespoon of olive oil in a 10-inch, ovenproof skillet over medium heat. Sauté the onion for 2 minutes or until softened.
5. Add the zucchini and potatoes and sauté until tender and beginning to turn slightly golden, stirring occasionally, about 4 to 5 minutes. Depending on the surface of your skillet, you may need to add 1 or 2 tablespoons of olive oil. Sprinkle with the salt and pepper.
6. Pour the egg mixture into the skillet and reduce the heat to medium-low. Stir to disperse the vegetables evenly, and then allow to cook without stirring until the bottom and edges are beginning to set, about 3 to 4 minutes.
7. Sprinkle the feta cheese evenly over the top, and transfer to the oven. Bake for 10 minutes or until just set in the middle. Exact cooking time will depend on the oven and how “set” your eggs were before baking, so check a few minutes early and add a few minutes if necessary.
8. Garnish with fresh herbs, tomatoes and/or additional feta, if desired. Serve hot or at room temperature.
Freezer Breakfast Burritos
Looking for a protein-rich breakfast that can be made ahead and eaten on the go? These sausage and egg breakfast burritos will go from freezer to hot meal in two minutes or less. Additionally, the recipe for these portion-controlled wraps may be used as a framework; you can swap the sausage for bacon, omit the salsa, or add sautéed mushrooms or other vegetables of choice. And when evening activities interfere with the dinner hour, do-it-yourself burritos make a convenient freezer staple and are faster than a drive-through.
If desired, add an extra spoonful of salsa between the sausage and cheese layers when assembling the burritos. In this case, just make sure to drain any excess juice. This will prevent the burrito from becoming soggy. Including the optional add-ins may allow you to stretch your ingredients to make one or two extra burritos.
Yields 8 burritos
Ingredients:
• 12 eggs, beaten
• ½ pound sausage, bulk or removed from casings
• ¾ cup chunky salsa (plus more for topping, if desired)
• 8 (8-inch diameter) flour tortillas or soft tacos (you may use whole wheat or gluten-free)
• 1 cup sharp cheddar cheese, shredded (Mexican or Italian blends work well, too)
• Optional ingredients: chopped bell pepper; chopped onion; chopped mushrooms; minced jalapeno (seeded to reduce heat, if desired); minced garlic; hot sauce
Directions:
1. Scramble the eggs in a large, oiled skillet until cooked but still a little glossy. Remove to a plate.
2. Wipe out the pan and brown the sausage, breaking it up as it cooks. Stir in the salsa, and cook until the excess moisture is absorbed (see notes).
3. Warm the tortillas in the microwave for 20 seconds or until warm and flexible.
4. Distribute the eggs evenly over the burritos. Top with the sausage mixture, an extra spoonful of salsa and/or a sprinkle of hot sauce, if using, followed by the cheese. Roll the burritos by folding the top of the tortilla over the egg mixture, then folding in the sides, then rolling to the other end.
5. Freeze the burritos in single layer on lightly greased or parchment lined cookie sheet.
6. When fully frozen, wrap the burritos individually in foil or plastic wrap. Place wrapped burritos in large zip-top freezer bags and freeze.
7. To serve, unwrap the burritos from the foil or plastic wrap used for freezing, and then rewrap in a paper towel.
8. Heat in microwave until just heated through, about 1½ to 2 minutes, depending on the power of the microwave. Optionally, thaw the burritos (remove plastic wrap if used for freezing), wrap them in foil, and bake at 350 degrees F for 10 minutes or until heated through.
Caprese Style Baked Eggs
"Caprese" refers to something that comes from or is in the style of Capri, an island off the coast of Italy. Insalata Caprese, or Caprese Salad, as it is commonly referred to in the United States, is a simple salad made of sliced fresh mozzarella, tomatoes and basil. Traditionally, it is seasoned with salt and olive oil. I take my own liberties with this salad, sometimes substituting feta or using Caprese as a theme for other recipes, like this easy baked egg dish. It’s quick, economical and an ideal way to make a meal of these seasonal flavors.
This high-protein meal is equally delicious for breakfast, lunch or dinner and is as easy as it is satisfying. Enjoy it straight from the baking dish, use a piece of crusty bread for dipping or pile the egg mixture on a piece of crunchy toast (my personal favorite). For a heartier, whole-grain meal, serve over a bed of cooked quinoa, topping with a drizzle of olive oil and/or Balsamic vinegar and a grating of Parmesan cheese.
Yields 1 serving
Ingredients: • 1 small Roma tomato (or about 3 cherry or 4 grape tomatoes) • 3 tablespoons thinly sliced fresh basil leaves • 2 tablespoons mozzarella cheese • 1 to 2 eggs, depending on appetite • Kosher salt and freshly ground pepper to taste • 2 tablespoons Italian blend cheese and/or a sprinkle of freshly grated Parmesan) • Crusty bread or whole-grain toast for serving, optional
Directions:
1. Preheat the oven to 350 degrees F.
2. Oil or butter a small, shallow, single-serving baking dish or ramekin.
3. If using a Roma tomato, cut it in half, squeeze out the seeds and coarsely chop or slice. If using grape or cherry tomatoes, cut in half, squeeze out the seeds, and halve or quarter depending on size. Removing the seeds and excess juice will prevent your eggs from being watery.
4. Distribute the tomatoes evenly in the baking dish. Top with 2 tablespoons of the basil followed by the mozzarella cheese.
5. Carefully crack the egg(s) into the dish. I use a fork gently to make sure the eggs whites have gotten in and around the tomato layer. Top with the remaining basil and the Italian blend cheese. Sprinkle with salt and pepper to taste.
6. Bake for 10 to 12 minutes. Change the oven to the broil setting and broil for 1 to 2 minutes, watching carefully, or until the eggs are set to your liking. If you realize the eggs are not cooked enough as you begin to eat, simply stir a bit and return to the broiler for another minute or so. Better to undercook the first time, until you know how long this will take in your oven, than to overcook.
7. Serve with crusty bread or toast, if desired.
Recipes, text and styling by Ann Fulton
