Get Cracking

Me and my big mouth.

I volunteered to plan our March 21st Brownie meeting - and since it's the day after the spring equinox, a spring theme seemed appropriate. 

I decided that I'll teach the girls to draw some spring-like cartoons - rabbits, chicks, insects maybe a frog or a blue bird. But definitely need something else, we are not going to be able to draw for 2 hours straight, no way. Just wishful thinking on my part.

Light bulb went off in my head - what about Easter Eggs?

I love love love the idea of making Easter eggs - I don't think I have made Easter eggs since I was a kid. Problem is, we'll need about 3 dozen eggs and since the girls will want to take them home, the eggs will need to be empty rather than just hard boiled. That's a lot of blowing.

Guess what I will be eating for breakfast, lunch and dinner from now until the end of time?

It's a good thing I'm not vegan or I would be in a lot of trouble.

So far, I've made it through the first 8 eggs by making an oven baked frittata (sigh, yes only 8).

General instructions

Peel and chop 3 medium sized new potatoes, dice a couple tomatoes and half a Spanish onion, slice a small zucchini, and a cup of baby spinach.

This is what I put in my frittata but basically you can add whatever your heart desires.

Cheese is a must - I think it's against the rules of the universe to make a frittata without cheese (ok well in MY universe it's against the rules to make a frittata without cheese).

I used 1/2 cup of extra old cheddar and 1/2 cup of Greek feta. If you can get your hands on some dill ThunderOak Gouda, highly recommended and perfect for a dish like this.

Sautée the onions, potatoes and zucchini with a little olive oil.

I added a little olive oil to a round baking pan and just spread the oil around with a paper towel. 

While the oven is pre-heating (to 350 ºC) - Mix 6 - 8 eggs with a little milk (to your liking), pepper, dash of dill weed and a little oregano or whatever.

Mix in the tomatoes and spinach with the sautéed veggies and spread them out evening at the bottom of the baking pan, then layer the feta, followed by the cheddar.

Right before putting the pan in the oven, pour the egg mixture over top making sure it's evenly distributed. Also make sure that the whole mix is level.

Depending on your dish's depth - it can take 15-30 minutes to bake. My pan was fairly deep and took about 25 minutes.

Let it cool a bit before serving.

Serve it with whatever you like - I topped my with a little salsa.

8 eggs down, 28 more to go.