Introductions at my aunt’s farmyard were nothing short of spectacular: Watson, my 80 lb. shepherd/husky mix, catapulted into the chicken coop fencing, sending panicked hens into a squawking frenzy around the downed wire. It was a fantastic sight to see his canine form bolt across the yard with a zen-like singleness of purpose, and punctuated by a leap of such grace! But the performance was ultimately self-sabotage; off-leash privileges, a rarity in our daily New York City life, were eliminated the remainder of our visit.
With a richer, more golden, and much larger yolk than those bought at the grocery store, the eggs these hens produce are magnificent. And although I used ‘quiche’ in the post title for the purpose of alliteration, this is technically a frittata. A quiche has a pie crust whereas a frittata is basically a large, fluffy open-faced omelet.
- 6 eggs
- 1 tsp. butter
- toppings of choice, chopped (in this case, garden fresh cherry tomatoes, broccoli, onions and basil)
- 1 c. grated cheese
- salt and pepper to taste
Preheat the oven to broil.
Whisk the eggs with salt and pepper.
Melt butter in a 12-inch oven safe skillet over medium high heat.
Add eggs, stir with a rubber spatula until they starting to set, about 5 minutes.
Add toppings and cheese, place in the oven until lightly browned, 3-5 minutes.