Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Late spring is a terrible time for seasonal food. The pantry full of canned goods and dry goods is running low, and the littlest of seedlings are just beginning to poke out of the ground.

At this time of year I've been thinking a lot about Easter, Passover, and other springtime rites. All of those holidays are about re-birth, but with an undertone of violence and death. Eating in season and waiting anxiously for the food crops to return makes you realize how scary and yet how hopeful early spring was in the days when people couldn't fly produce from warmer climates year round.

But one food that's going gangbusters here in the BaltimoreDIY household: Eggs!

Notice the connection between Easter/Passover again? Yes, in early spring as the days begin to get longer, all of the chickens have started laying on the regular. No more of that two to three egg per day stuff... right now we're getting half a dozen a day!

So what to do with all those eggs? At Mill Valley (soon to be the Baltimore Food Coop) last week I purchased some organic potatoes and spring onions. Potatoes can be stored for several months in a cool basement and spring onions are one of the earliest vegetables available right now. Quite seasonal indeed!

I also picked up some feta cheese during a visit to the Amish market. I didn't have any particular food plans in mind at the time, but last night I realized that the ingredients were perfect for an oven-baked egg frittata.

The ingredients listed below are a rough estimate. You can adjust the ingredients according to what's on hand and the size of frittata you want to make. I used one dozen eggs and poured the frittata in a 9 x 9 pan, which took one hour to bake at 375 degrees.

Early Spring Egg Frittata

Half a dozen small potatoes
Half a block of feta cheese
One dozen eggs
One bunch of green onions
salt and pepper to taste

1. Wash potatoes and clean the ends off the green onions.

2. Roast potatoes. You can even do this ahead of time and bake the potatoes while you're baking something else in the oven, like an applesauce oatmeal bread. Then you don't have to deal with chopping hot potatoes.

3. Dice cooked potatoes, feta cheese, and green onions. You are welcome to change these ingredients or add more or less of them as you see fit.

4. Break eggs into a large bowl. You are also welcome to add a cup or so of cream, half and half, or milk to the eggs if you like. Beat eggs well.

5. Add potatoes, feta, and green onions to the eggs and mix well. Salt and pepper to taste (be careful with the salt if you added feta already.)

6. Oil a 9 x 9 pan with olive oil. Pour in frittata "batter."

7. Bake at 375 degrees for one hour, or until the center of the frittata is firm and an inserted knife comes out clean.

Don't worry: to cut back on cholesterol, I used six egg whites and six whole eggs. Adjust as you like. If you've got chickens, you can mix the yolks back in with some cooked grains and feed it back to the chickens!

This frittata would work great for a grain-free Passover meal or an Easter brunch.


*Cross-posted from www.baltimorediy.org*

Views: 608

Comment by Country Girl on April 8, 2011 at 10:47am
That's a nice recipe :o)... I often make frittata right on the stove top-especially if there's left over cooked potatoes from another meal. Started with olive oil and butter blend inthe pan, onions, add the potatoes, after chopping them up in smaller pieces and pour in egg/herb/garlic powder mixture and then top with layer of whatever kind of cheese. I love the feta w/rosemary and garlic, and some left over italian sausage cut up into it as well. Broccoli tossed in, with feta is great. And for meaty eaters, bacon or ham, with sharp cheese, garlic powder, and broccoli is a nice combo. For pizza fans who have never tried frittata, but then love it after they do: put a bit of garlic in the oil and butter, add egg mixture with oregano and more powdered garlic and parm cheese, top with thin slices of tomato and layer on a blend of cheeses, a thin layer of pepperoni, then more oregano and dash of s&p, and garlic powder on top. What's nice about the stovetop, is it cooks more quickly, but nothing beats the smell of it baking in the oven!!...when we have had a surplus of eggs, hard boiling a bunch of them and then putting them into recycled pickle juice in jars, or in beet juice jars works great for slicing them up onto fresh garden salads and the eggs look very colorful when they've taken on that purple color from the beet juice. My kids love to take the in their lunches for that Easter egg fun any day :o)
Comment by Aliza Ess on April 8, 2011 at 12:17pm
Country Girl- I always seem to burn the frittata when I cook it on the stove-top! Either that or it becomes a jumbled mess when I try to flip it. Those add ins sound yummy!
Comment by Rachel Hoff on April 9, 2011 at 10:10am

I make frittatas on the stovetop as well. The trick is to cook it at a really low heat for about 15 minutes covered. Covering it helps cook the top so you don't have to flip it.


We are getting almost a dozen eggs a day right now. We end up giving most of the away. That and I make a lot of desserts.

Comment by Donna Byron on April 9, 2011 at 12:24pm
I make quiche to freeze sometimes when I have a surplus of eggs.  You can also make tortilla espanola (eggs and potatoes), which honestly I could eat almost every day. Popovers use eggs. Also, we make homemade pudding, which requires a bunch of egg yolks, then if I'm being really industrious I make macaroons to use up the whites.
Comment by Country Girl on April 9, 2011 at 1:40pm

Yes, so sorry to forget mentioning covering the frittata and cooking on low-usualy a half hour on my stovetop...I keep peeking at it til it is all "set up" and the cheese is melted...I never flip it....so the pretty stuff you layer on the top in a pattern always stays put and it looks beautious for presentation :o)

Lots of eggs can be used up in homemade pasta-which is over the top delicious!! I think the recipe I have calls for 5 eggs. It is SO good. I make the pasta, let it dry really well on my racks, or a clean counter. You can hand cut your long strips just as easily as running it thru a pasta machine...no worries, it's all good. It tastes NOTHING like store bought pasta. You will wonder how you ever ate store bought after making your own!! What's nice is, you can use up a bunch of eggs this way and put up a bunch of dried pasta for the future if you have a big pasta making day...kids love it-lots of fun!


Comment by Pat Johnson on April 10, 2011 at 9:04am
When I was younger and living with the parents we had 2000 chickens and the associated eggs. We sold the eggs but there were always more than could be sold. My mother tried to make things fom them to sell but the only thing that worked with any degree of success was Angel food Cakes. I've eaten eggs about every way they can be cookedother than the cakes I can't think of anything other than pickled eggs that might be a way of preserving/gifting eggs that are not fresh. There is one other remote possibility....dried eggs are simply dehydrated eggs and I ate my share back in my Navy days aboard ship.


You need to be a member of HOMEGROWN to add comments!




Join us on:


  • Add Videos
  • View All


  • Add Photos
  • View All

© 2020   Created by HOMEGROWN.org.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library