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Hakuna Frittata*

Grilled toast frittata
Potato and leek frittata with cheese

Collard, leek, and cheese frittata

We’re rather intense egg fiends chez English. I honestly think Hubs and I could eat them everyday, and we often do! In order to keep things interesting and steer clear of the “scrambled/poached/omelet” rut, we try to jazz things up, looking for novel and delicious ways to incorporate eggs into our culinary repertoire.

Frittatas are the ideal solution. Infinitely customizable, frittatas are a perfect means of using up random bits of vegetable matter, nubs of cheese, herbs and more. Listed below are three recent frittatas that made cameos in our kitchen. I invite you to try them out. Any of them would be absolutely scrumptious for breakfast, brunch, lunch or even dinner this weekend. See if you don’t just experience “Hakuna Frittata” for yourself!

Collard, Leek, and Cheese Frittata

The Goods:
-5-6 eggs
-1 cup whole milk or cream for the greens, plus a splash for the eggs.
-1 bunch collards, destemmed and chopped
-1/4 to 1/2 cup chopped leeks
-2 ounces cheese of your choice, sliced thin or shredded
-3 Tablespoons parmesan cheese
-3-4 Tablespoons butter
-Pinch of thyme
-Dash of hot sauce
-Pinch or two of salt and pepper
-Tablespoon of chopped roasted red peppers, if desired.

The Deal:
-In a 12 inch oven-safe pan, preferably cast iron, on medium-low heat, saute the collards and leeks in 2 tbs butter for 2 minutes.
-Add cup of milk, parmesan cheese, salt, and pepper.
-Stir frequently and cook for 15-20 min, till the cream is reduced enough to be fully -incorporated into the greens.
-Remove all of the veg mixture and set aside on a plant.
-Whisk the eggs with a splash of milk, a dash of hot sauce, a pinch of salt, and a pinch of thyme.
-Add 1-2 tbs butter to the empty pan, coat evenly, then add the egg mixture.
-After the eggs have set for about 1 minute, spoon the veg mixture evenly over the egg mixture.
-Top with cheese.
-After the eggs have been cooking for about 2.5 to 3 minutes, remove from burner and stick under the broiler.
-Broil till the cheese just starts to show hints of golden brown, then remove from oven.
-Let cool for 1 minute, then invert onto a platter.
-Invert that onto another platter, so that it is right-side up again.
-Cut into wedges with a pizza wheel.
-Sprinkle with diced roasted red peppers if desired, and serve.

Grilled Toast Frittata

The Goods:
-2 eggs
-2 pieces of sliced bread
-Splash of milk
-Dash of hot sauce
-Pinch of marjoram
-Pinch of thyme
-Pinch of salt and pepper
-1 ounce shredded or thinly sliced cheese of your choice.
-2 Tablespoons butter

The Deal:
-With a pizza wheel, cut one of the slices of bread in half, then cut it into a semi circle.
-Make sure the two pieces of bread fit into the bottom of the pan; adjust if necessary.
-Over medium-low heat in a 6 inch cast iron frying pan, add the butter, coat evenly, then add the bread.
-After about a minute, flip the bread, with flat edges in the middle.
-Whisk the eggs with the milk, hot sauce, marjoram, thyme, salt, and pepper.
-Pour the egg mixture into the pan, covering the bread.
-After about two minutes, top with cheese.
-Remove from burner and place under broiler till the cheese starts to show hints of golden brown.
-Let cool for 1 minute, then invert onto a platter.
-Invert that onto another platter, so that it is right-side up again.
-Cut into wedges with a pizza wheel.
-Top with chopped parsley if desired, and serve.

Potato and Leek Frittata with Cheese

The Goods:
-5-6 eggs
-1 large yukon gold or other medium starch potato, cut into 1/4″ thick disks
-3 ounces sharp cheddar or cheese of your liking, sliced thin or shredded
-1/2 cup chopped leeks
-1/2 cup chicken or vegetable stock (the use of stock here makes the potatoes perfectly flaky)
-A splash of milk
-2 tbs coconut oil
-2 Tablespoon butter
-1 Tablespoon course ground dijon or other prepared mustard
-1 teaspoon dried dill
-salt and pepper

The Deal:
-Add 1 Tablespoon coconut oil and 1 Tablespoon butter to 12″ oven-safe pan over medium-low heat, coat well.
-Add potato slices.
-Sprinkle with salt and pepper and cook for about 5-7 minutes till golden brown on the underside, then flip.
-Cook for another 5-7 minutes till golden brown on the other side, then add the chicken stock.
-Cook for three minutes, turn, then cook till the stock has almost entirely evaporated or been soaked up by the potatoes.
-Remove the potatoes from the pan, and add another tbs butter to the pan, coating it well.
-Add the chopped leeks and a pinch of salt, and cook them for a few minutes till they start to brown around the edges.
-Remove the leeks.
-Whisk the eggs with a splash of milk, the mustard, and a pinch of salt.
-Add another tbs coconut oil to the pan, and coat well.
-Add the egg mixture to the pan.
-Sprinkle the dill and some fresh ground pepper on the egg mixture.
-Evenly place the potato slices into the egg mixture.
-Evenly distribute the leeks over that.
-Evenly distribute the cheese over that.
-After the eggs have cooked for a couple minutes, take off the burner and place under broiler until cheese starts to show hints of golden brown.
-Remove from oven and let cool for a minute.
-Invert onto platter, then invert that onto another platter so that it is right-side-up again.
-Cut into wedges with pizza wheel.
-Top with diced tomatoes and chopped parsley if desired, and serve.
*Creative title crediting is fully due to Katy Wolk-Stanley over at The Non-Consumer Advocate.

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