Whenever we have busy work days, we always gravitate to quiche, frittata, soups, simple pastas – quick and easy. We have now just had our 2nd zucchini from the garden – yeahhhh! There is still lots of basil growing as well – a perfect combination. And guess what? We so scored! Check this out:
This was three jumbo Free Run Eggs – all double yolked – such a gift. I researched the difference between free range and free run - here is a good article.
About six months ago, whenever I cooked a free range egg, I always felt kind of sick afterwards. These free run eggs – no problem – and tons of flavor too. Is it just my freaky super sensitive system? Does it have to do with the regular feed these chickens are given….I think yes to both questions. For now, unless things change, I will stick with the Free Run Eggs – they work for me at $4.89 a dozen. Organic eggs in my neck of the woods range between 5 and $6.00 a dozen…sigh.. that is just too high a price to pay. I so want to support organic and especially local – all the way, but at these costs, I’m not willing to. Does $6.00 for a dozen eggs sound crazy to you? It sure does to me, and I know from experience how difficult it is for our local farmers. Should we be paying this kind of price for organic eggs? Please, I would love to hear your opinion. Now I will stop whinging and get on with the food!
So far, we have used half a dozen eggs from this carton – they have all been double yolked!
This recipe is a hearty and filling meal – good for breakfast, brunch or dinner. The shredded potato and zucchini really added some great texture to the frittatta too.
3 jumbo sized eggs
1 Tblsp. butter
2 cups shredded potato – yukon gold works well
2/3 cup shredded zucchini – I used yellow – green would be good too
1/4 cup finely minced Flat Leaf Italian Parsley
1/4 cup finely minced fresh Basil
2 green onions, chopped small
2 cups shredded grated aged cheddar cheese
Salt and pepper
Using a box grater, grate the potatoes then transfer to a clean towel, and squeeze out any excess liquid, then transfer to a bowl.
Then grate the zucchini, and again place onto a clean towel and squeeze out any excess liquid, and add to the shredded potatoes. Add a light seasoning of salt and pepper. Toss to combine.
Heat up a non stick frying pan on medium heat – I love this one, now three years old and going strong. Add in a good drizzle of olive oil and the butter. Transfer in the shredded potato zucchini mixture – spreading out in the pan evenly, and pressing down with a flipper.
Then sprinkle a layer of Parmesan cheese on top. Cook for 8-10 minutes. I had hoped this would flip intact, but it did not – but, no worries. Just flip in sections, again pressing down and adding another sprinkling of Parmesan Cheese, cook for another 8-10 minutes until nice and golden. Preheat the oven to 400 degrees.
Meanwhile, crack the eggs into a bowl, season with salt and pepper and whisk until combined.
Add the shredded aged cheese to the pan – sprinkling evenly. Then pour the eggs over the mixture to cover evenly. Transfer to the oven and bake about 15 minutes. (if you use more eggs, increase the baking time)
Allow to sit about 5 minutes, before cutting and plating.
So what is your opinion on Free Range, versus Free Run, versus Organic? Care to weigh in?