Well, the garden is finally put to bed so it’s time to do some serious cooking.
I’ve started making this new egg dish that my husband and I both love. I’ve decided to call it a frittata although, technically, it isn’t. I start by stir-frying an onion and some of my frozen pepper pieces in coconut oil with a dash of salt.
I generally get this going and then turn it down low while I tend to the chickens. This gives the onions and peppers time to get nice and soft (15 to 20 minutes). After adding a bit more coconut oil to the pan, I place four eggs in a bowl and whip them up with a fork, adding this mix to the pan. I turn the heat up a bit here as well.
I let the bottom cook then begin to lift up the edges with a spatula allowing the loose egg on top to run down to the bottom of the pan. This is where I turn on the broiler in my over. Once the egg mixture is hard, I spread two different kinds of grated cheese on top.
This time, I used cheddar and gruyere, but I often use cheddar and parmesan (which I would shave instead of grate). Turning off the top burner, I place the pan under the broiler (using a potholder). In a very few short minutes, the cheese has melted and is bubbling. After taking it out of the oven, a dash of organic grey sea salt is placed on top.
I then divide it into two servings (again, be sure to use a potholder as the pan is very hot), pop them onto plates and we indulge. Yum!
Celeste Longacre has been growing vitually all of her family's vegetables for the entire year for over 30 years. She cans, she freezes, she dries, she ferments & she root cellars. She also has chickens.
Celeste has also enjoyed a longtime relationship with The Old Farmer's Almanac as their astrologer.
Her new book about living lightly on the Earth is coming soon!