Continuing in low-carb mode, the daily question is: How do I use all these eggs that the chickens are laying and also keep carbs down. Frittatas (frittati?) quickly come up on the list.
This frittata is made with artichoke hearts, Trader Joe’s fake sausage, some grated gouda cheese, and a teensy bit of potato. It’s garnished with yard onions snipped on the way back from the chicken house with the eggs.
I think that a well-seasoned iron skillet works best for frittatas. The frittata may be done before the top browns, so be ready to throw on a little extra cheese and hit the top of the frittata with the broiler for a few minutes. Beat a little cream into the eggs to make everything nice and fluffy. Don’t even think of using milk! The frittata should rise a bit in the oven, particularly around the sides of the skillet.
Soon there will be asparagus frittati.
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