Today’s topic: Eggs.
I don’t know exactly how Mark and I ever got on the topic, but every so often when driving around the outskirts of towns we’d see yard signs noting fresh farm eggs for sale. Neither of us had ever purchased fresh farm eggs from a roadside stand but both of us were curious. It was on our list of things we wanted to check out, but never quite got around to.
The opportunity came the other week when Mark had a successful hunting weekend. He dropped off his deer for processing and we noticed one of those farm fresh eggs signs in the yard. Seems the family also raises chickens and gets a huge amount of eggs on a daily basis. For $1.50 we got a dozen eggs, about as fresh as eggs can get. It inspired me to try a basic frittata with ingredients I had on hand and to be honest, I was pretty stoked about my dinner that night.
Oddly, what made me smile most was using the farm fresh eggs. Yes, it’s terribly simple and sounds a bit silly to say out loud — that I’ve always wanted to buy some eggs from a local farmer — but there it is. Seems like something that’s pretty easy to do, too. Right? But for whatever reason I had never done it. The thing I dislike about bucket lists is the notion of crossing things off. It becomes too much like a to-do list rather than a way to enjoy and savor life and to feed your passions. And buying farm fresh eggs isn’t exactly a bucket-list kinda thing. But what if we ended up creating bucket lists because we missed the everyday opportunities to try something new and to engage in the world around us? How will I fuel my passions today? What will I try? The possibilities exist if I take a moment to look and give myself permission to play, even if it sounds simple and silly. Because I’ve found my greatest joy comes when things are simple and silly.
Farm Fresh Frittata
I made this using a 6-inch cast iron skillet as a dinner for one. For more servings, figure on two eggs per person. Experiment with different vegetables.
- 1 teaspoon olive oil
- 1 small clove garlic, minced
- 1/4 cup chopped broccoli
- 6-9 cherry tomatoes, halved
- 2 eggs, well-beaten
- 2 slices reduced fat swiss cheese
In a 6-inch skillet over medium heat add olive oil and saute garlic and broccoli for about three minutes (until the broccoli is tender). Add tomatoes and cook for another two or three minutes over medium-low heat. Add the eggs. Pull back the edges to cook eggs. When the eggs are nearly set, top with cheese. Place under broiler for one to two minutes, until eggs are firm and cheese is melted. Serve with crusty rolls or bread.