The best tip ever! A couple had organized their gourmet group to come to the Cookery for a Spanish Paella Party. As they arrived, Heather asked if I would like a dozen eggs from their own chickens. She pulled out the most beautiful eggs in blues and greens from Ameraucana chickens. Oh my gosh! Such a wonderful gift.

There is such a difference in eggs. Fresh from the back yard where the chickens are allowed to grub around in the grass eating bugs and worms and various kind of grass and weeds makes the difference. This is the way chickens are meant to eat…not the sterile “vegetarian” commercial feed that is given to the (dare I say) average chicken from which the average grocery store egg is delivered.

Mother Earth News had an interesting article on the advantages of eating pastured chicken eggs. They conducted a study on the nutrition of the eggs. They are so much better than conventionally raised eggs, with less cholesterol and saturated fats and more vitamins and omega-3 fatty acids. A win/win situation…better flavor and better nutrition. There is a whole movement in cities to allow raising chickens in the back yard. I’m tempted, but I haven’t got the whole family on board yet…or the city.

So what to do with my prized gift? With the Spanish flavors still in mind from last night, I’m thinking a frittata. Already blogged about the traditional tapas, tortilla. With asparagus arriving at the spring markets, it’s the perfect spring lunch or Mother’s Day brunch recipe. Find yourself some farm fresh eggs at the farmers’ market…or your own back yard, and give this a try.

This is a great dish for kids. They can eat it warm or cold, which make it a perfect lunch to pack for school. Cut in small pieces it’s a healthy breakfast or any-time snack too.



Print Recipe Here

Asparagus Frittata
Serves 6-8
Prep time: 20 minutes

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 bunch asparagus, trimmed, peeled and blanched for 2 minutes,
cut into 1-inch pieces
8 eggs, slightly beaten
Salt and pepper to taste
Dash of hot sauce to taste
4 ounces fresh goat or cow’s milk cheese
1 tablespoon chopped Chinese chives

Preheat the broiler. Heat the olive oil in a non-stick 10-inch skillet. Add the onion and garlic. Sauté until the onion is starting to brown. In a medium bowl break the eggs and whisk. Season with the salt, pepper, and hot sauce and pour into the pan. Scatter the asparagus into the pan. Lift the edges to allow the liquid egg to run into the bottom. Cover and cook for 5-6 minutes until the eggs are setting and the bottom is starting to brown. Drop the cheese over the top in small mounds and place under the broiler until the top is set and crusty brown. Sprinkle the chives over the top. Let cool for a couple minutes, slide out of the pan, and cut into 6-8 wedges.

Serves 6-8