Heirloom Meals: Savoring Yesterday's Traditions Today

Friday June 10, 2011

Carole’s Concoctions:
Eggs for Dinner

Sometimes the best dinners are with what most consider breakfast foods, in particular, eggs.  And our chickens are laying like crazy right now.

One of my favorite and simplest recipes is an onion frittata.  I take a red onion, a sweet onion and scallions, slice them thinly, then saute them in olive oil until softened.  Then I make a paste of 4-5 garlic cloves, minced and smooshed with 1/2 tsp sea salt and some fresh tarragon.  Add the paste to the onions until aromatic and pour in the  6-8 well-beaten eggs.  Continue to simmer until well-set and then place in 400 degree oven for 10-15 minutes and golden brown on top.  Remove from pan, slice and serve with a salad and some yummy sour dough bread.  Guess what's for dinner?

And if you want gorgeous orange yolks like my chicken eggs, try to find Pete and Gerry's Heirloom Eggs!!