Time is moving quickly in our house, as every parent knows it does and it’s not slowing down any time soon.
The kids often play together on the floor while I keep a watchful eye from the kitchen. How they once stood apart from one another staring only with an uncaring eye, they now show interest and even enjoyment. I can even leave them alone (under supervision!) for short periods of time and giggle at how they “play”.
I know I will miss this time when they start doing homework, refusing to kiss me goodnight and bringing home girlfriends and boyfriends, but I can’t help but want them both to be a little older. I can’t wait for all the exciting things we are going to do and be a part of when they are both old enough to walk and talk. Oh, the places we will go, the food we will eat! I’m excited at the prospect of the future, but am trying to live in the present. It’s hard to enjoy each and every day as it comes when you are elbow deep in piles of dirty cloth diapers, unfolded laundry, grocery bags to unpack and the like, but I am doing my best. Every time I gaze into my kid’s eyes and see their innocent little faces, I know I have to enjoy it all. I pause as often as my life allows.
Another thing that’s happened quite quickly, is our acquisition of poultry. This weekend was my husband’s 29th birthday and we celebrated with a ruckus party, an amazing no bake tiramisu cheesecake (post to come soon!) and new feathered friends.
Thanks to a gift from @organicfoodiebc and her family, we received this beauty:
She is a heritage breed Americauna and we named her Penny. She will lay beautiful green/blue eggs. The other chickens don’t like her much…but hopefully they’ll all be best friends soon. As for the others, we bought two ISA Browns from another friend and they are getting along amongst themselves, just fine thank you. Here is the birthday boy enjoying a beer and his new friends:
Although our chickens are not quite laying age yet, I thought I would lead us into our new egg diet with an old favourite of mine, the frittata. Frittatas are versatile and more than simple to make. Basically a baked omelette that is usually served sliced like a quiche, a frittata complements any combination of ingredients you can think of from spinach and feta, to sausage and red peppers. This frittata celebrates some autumn vegetables, the eggplant and tomato as well as a smoky contribution of bacon and salty creaminess of feta just for extra oomph.
When our birds start laying, we’re going to be knee deep in eggs, so look forward to many egg based dinners and desserts to come!
Autumn Fritatta
Yield: 6-8 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes1 small eggplant (aubergine), diced
5 slices thick cut bacon (preferably double smoked), cut into cubes
1 Roma tomato, diced (or 5 or 6 cherry, grape, etc.)
125g feta cheese, crumbled
1 small sweet onion, diced
6 extra large eggs or 7 large eggs
1/4 cup cream (half and half or heavy)
2 tbsp fresh oregano, minced
sea salt to taste
fresh cracked pepper to taste1. In a cast iron or other heavy, oven proof sauté pan, set heat to medium. Cook bacon until crispy, remove from pan and drain on paper or kitchen towels. Set aside.
2. Drain all but two tablespoons of bacon fat from pan and return to heat.
3. Sauté eggplant and onion in bacon fat until onion turns translucent and eggplant begins to soften.
4. Meanwhile, in a small bowl, beat eggs, salt, pepper and cream.
5. Return bacon to pan with eggplant and onion. Pour egg mixture over, top with tomato, feta and oregano.
6. Bake in a 375°F oven for 20 minutes or until sides are completely set and middle remains wobbly.
7. Remove from oven and allow to cool for five minutes before serving, which will allow the centre to set.
8. Serve with a side salad or some crusty buttered bread for a heartier meal.
Similarly delicious recipes from other blogs:
A Tasty Frittata on 101 Cookbooks
Asparagus, Spinach and Feta Cheese Frittata on Two Peas and Their Pod
Grilled Baby Eggplants with Korean Barbecue Sauce on Fat Free Vegan Kitchen
Eggplant Salad Toasts on Smitten Kitchen
Roasted Eggplant BLT with Roasted Red Pepper Mayo on Not Eating Out in New York
Great pictures Elizabeth! Thanks again to Organic Fair for a great birthday present!
I see your family is growing….I cannot wait to see those green/blue eggs….the children are adorable and I will take a slice of your fritata.
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Those chickens are beautiful, Elizabeth. And you will love when they start laying eggs! It is such a great pleasure to get fresh eggs from your own chickens. 🙂 Look forward to getting some great egg recipes from you!
Kay recently posted..IPCs Women of the Church
The frittata looks really good. Cute little chickens too. Happy Birthday to your hubby. I hope he had a great day.
Happy belated birthday to hubby. What a cool gift! 2 years ago I got mine a side of organic beef; that is similar, right?!
Oh, things do get fun as the kids get older. The conversations that happen between the 5yo and the (very chatty) 2.5 year old that happen in the backseat are hilarious, precious and occasionally, surprising. It’s plenty of fun.
Can’t wait to see those eggs, but honestly? I’m holding out for that tiramisu cheesecake.
Aimee recently posted..Preserving Autumn- A Continuation of Our Canning 101 Series
There must be something in the air because I seem to have a fascination with eggs and feta lately and it seems to be following me! It must be because our chook pen is almost done ( It’s made completely from building site remnants so taking some time!) and our Isa browns are being baby sat at a friends’s until their new home is ready. your frittata recipe is delicious and I’ll be keeping a close eye on the fresh egg gear to come. what a great Birthday! cheers kari
make my day recently posted..Baked Eggs with Marinated Goats Fetta & Pumpkin
Thanks Kari, and you know what? We built our coop out of remnants laying around our landlord’s yard. Awesome right? Free coop!
frittatas are great as a quick meal – lunch or dinner. i love what you’ve put in. looks delicious!
LimeCake recently posted..Grilled Flatbread with Mozzarella- Artichoke and Arugula
Those eggs are simply the prettiest around- one of my favorite breeds next to the stunning Silkie. And you’ll have such an endless supply, I’m happily envious of your bounty. Your photos, as usual, are breathtaking too.
Love frittatas for breakfast, lunch or dinner. This one looks oh so satisfying!
Eliana recently posted..Parmesan and Thyme Crackers
What a lovely new addition to the henhouse! I can’t wait to see photos when your friends are ready to lay. In the meantime, keep coming up with egg dishes like this one. Easy & so tempting.
I adore a wonderful autumn frittata. So good. Gorgeous blog. Gorgeous babies and chicken!
Well, children are the cutest when they are at this age, I think. True, there’s not much you can do with them at home and yeah, they don’t appreciate tasty food at all. But I do and have to say the frittata looks unbelievably yummy.
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