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Easter Egg Frittata

Easter Egg Frittata

   I can remember waking up early on Easter morning as a child. Mama would make Kate and Greer get out of bed, come outside and watch me hunt for eggs. Since they are seven and nine years older than I, the thrill of the hunt was gone for them. The 'hunt' consisted of me collecting all of the obvious placed brightly colored eggs which was an exciting rush as a little girl.

Among the hunted were boiled, dyed eggs decorated with stickers and markers that I helped Mama make the night before. Somehow, I never made the connection, and always imagined a giant bunny hopping around our yard. In addition to the hard-boiled eggs, there were the bright plastic ones with candy treats inside; these were my favorite!

After the hunt, Kate and Greer would get to go back to bed, while I sat on the back porch and feast on my Easter bounty. Being that I have never been a big fan of hard-boiled eggs, I peeled them and fed them to my dog while I enjoyed eating the candy from inside the plastic eggs.

I still get excited when I get my hands on a dozen colorful eggs, but a bit more natural in color. Shades of pink, green, turquoise, and pastel browns are some of my favorites. These organic farm fresh eggs are from Colorado Wise Acres Farm. They are not only beautiful on the outside, the flavor and nutrition of these eggs vs. corporate caged eggs is of the charts! Here are a few facts: Twice as much omega-3 fatty acids. Three times more vitamin E. Seven times more pro-vitamin A beta-carotene. (Very good news for your eyes.) A quarter less saturated fat. And for all of you who don't eat eggs because of the cholesterol, farm fresh eggs have a third to one-half less cholesterol. Point being, eggs are really good for you!!

This Easter get on the hunt for local farm fresh eggs in your area, support your neighbors and local farms as much as you can. Oh, and use your eggs to make this delicious frittata. They make all the difference.  Happy Easter and Enjoy! 

~Marianne 

Easter Egg Frittata

Prep time: 5min. / Cook time: 20min. / Serves: 4

  • 5 eggs  
  • 2 carrots 
  • 1 bunch baby broccolini 
  • 3 garlic cloves (minced)
  • 1/2 c. parmesan cheese (grated)
  • 4-6 Tbsp. extra virgin olive oil
  • 2 Tbsp. whole milk or half-& half
  • 1 teaspoon paprika

Pre-heat oven to 375°.

First, wash and peel your carrots. Slice them into thin rounds. Then wash your baby broccolini and chop. In an iron skillet, place olive oil, garlic, carrots, and broccolini. I used a small 8" skillet for this recipe. Sauté on the stove top at medium heat for 4-5 minutes. All water should be cooked out. 

In a separate bowl, whisk eggs, milk or half-and-half, and paprika. Mix very well. I even used my hand mixer, which I thinks makes the frittata lighter. 

Pour egg mixture into skillet and mix in about 1/2 your cheese.  Let the eggs cook for about 2 minutes until the sides set up a little. Sprinkle remaining cheese on top. (You may add more if you would like). Then place the skillet in the over at 375° for 15min.

Remove and let sit for 5min. You may also top this with your favorite lettuce greens and a drizzle of fresh olive oil. Yum! Serve and enjoy. 

Check out Eat Wild for a list of local farmers in your area. 

 

Lox on The Beach

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    This time of year, lounge chairs, towels, picnics, and frisbee games begin to cover the beach sand. Marianne and I, both being complete beach junkies, stopped by one of my favorite, more private beach nooks. The rocky, cove like beaches of northern California are much different than the one's we grew up visiting. Yet somehow we effortlessly make the transition, continually enjoying the sand and pebbles between our toes. We walk down the steep trail to the coastal clearing. The seagulls and seals squawk and grunt in the distance. The misty ocean breeze kisses our skin as we stroll beside the gentle waves, collecting rocks and other ocean treasures along the way. Then, scrambling over rocks carrying our chairs, picnic, and camera to our own all-inclusive location. We set up our spot and enjoy a tasty beverage while we prepare simple seaside fair. 

I feel fortunate in my life to have access to such a wondrous place. All beaches have the same rejuvenating, fluid flux that causes all of us to bask in their pure awesomeness. So wherever you may be, grab your chair and a quick bite and get out and enjoy the beach!

~Kate

Lox and Bagels

Prep: 10min. / Serves: 2

  • 2 sesame seed bagels- Los Bagels
  • 1 avocado- sliced down center, seed removed, sliced and scooped from shell
  • 1-2 Tablespoons fresh dill- finely chopped
  • 1 green onion- minced
  • 2-3 Tablespoons capers
  • 2+Tablespoons Larrupin' Mustard Dill Sauce
  • 4+ounces salmon lox- Fish Brothers
  • 1 cucumber- peeled and cut into rounds

Cut the bagel in half and slightly toast (to your desire). Spread Larrupin' Mustard Dill Sauce over bagel. Then, add salmon lox and avocado. Next, sprinkle with capers, dill and green onion. Place a few slices of cucumber on the side and sit back, delight in the awe-inspiring beach that you are resting upon and enjoy!