I just LOVE having fresh eggs from my backyard – and think they are so beautiful!

While we were away in Texas, my wonderful friend Izckra stayed in and took care of our house. When I’d call her to see how things were going, she would respond, “Everything is great! It’s like living in a five-star hotel!” Then I would remind her that five-star hotels don’t have dogs to walk or feed, rabbits to feed and droppings to clean, or chickens who require fresh, unfrozen water each morning, eggs gathered, and food replenished. Really, we are every housesitter’s nightmare. Fortunately, the job doesn’t require a 6am paper route anymore!

When we returned, we had an abundance of eggs! Izckra didn’t eat many eggs at all, so there must have been close to 5 dozen when we got home. I thought we’d go through them quickly, but even with scrambled eggs and egg sandwiches for breakfast, the daily gathered eggs were replenishing the stock almost as fast as we could eat them. So, I gave some away to another friend who stopped by, and with the rest I decided to make two frittatas for our Wednesday Night Couples Bible Study. Frittatas are sort of an Italian omelette, and a great way to use up certain leftover veggies, cheeses, meats, and even rices and pastas. It’s a potluck at our house each Wednesday – the perfect opportunity to make good use of the abundant eggs!

Frittata #1 – Spinach and Sun-Dried Tomato

10oz – 160z fresh spinach (I used a 10 oz bag)
2 Tbsp olive oil, divided
1 medium onion, chopped
2 garlic cloves, diced or pressed
10 eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
2-4 Tbsp sun-dried tomatoes, chopped (I used the ones that are jarred and in oil.)
salt and pepper
3 oz goat cheese, crumbled

Heat 1 Tbsp olive oil in oven-proof skillet. Saute onion until tender, then add spinach and saute until just wilted. Spoon onion and spinach mixture into a separate bowl. In another bowl, mix together remaining ingredients. Heat the other 1 Tbsp of olive oil in the skillet – swirling it around to coat the bottom and sides. Return the onion and spinach mixture, and then pour remaining ingredients over. Cook on stove top burner for 1-2 minutes, and then place skillet in oven at 375 degrees. Cook until set – about 30 minutes.

Remove from oven and let cool a bit; 5-10 minutes. Run a knife around the edges to loosen. Place a plate face down on skillet and “flip” the frittata out onto plate. And because the top of the frittata usually looks “prettier” than the bottom, use another plate to “flip” the entire thing again. Serve hot or room temp.

And the second one, I decided to make a little more kid, male, and comfort-food friendly…..

1 lb ground sausage (I use Jones All Natural)
5 small red potatoes, diced into medium cubes
10 eggs
2 Tbsp milk
1/2 – 1 cup grated cheddar
1 – 2 Tbsp olive oil
salt and pepper

Cook cubed potatoes in water over medium-high heat until just tender and drain. Brown sausage in oven-proof skillet, and when thoroughly cooked, add potatoes to sausage and brown both together a few more minutes. Mix together eggs, milk, salt, pepper, and cheese in separate bowl, and then pour over sausage and eggs in skillet. Cook on stove top for 1-2 minutes, stirring a bit to allow egg mixture to coat bottom, and then place in oven to cook for about 30 more minutes until set.

Do the “flip” trick with this one, too!