There’s no better way to wake up on the weekends than with a hearty slice of vegetable frittata and a steaming cup of coffee. This frittata recipe is filled with pink vegetables: a full cup of red onions and sliced radishes. 

Radishes are perhaps an unusual choice for an egg dish but I find they take on this delightful sweetness when cooked in a little fat which goes perfectly with the taste of eggs. Radishes are also very easy to grow and easily found at your local farmers market.

Frittatas are easy to make. There’s no fear of flipping or overcooking because whatever you put in the pan is going to be delicious. Save time in the morning by chopping all the vegetables the night before. Simply store them in a bowl covered with a damp cloth in your fridge. Make sure to use a small non-stick pan so you have some volume and nothing sticks to the bottom.

Easy Vegetable Frittata Recipe with Red Onions and Radishes 

Serves 4 

Ingredients

6 eggs 
10 small radishes 
1 small red onion
1/4 cup whole milk
2 tablespoons butter
1/2 cup shredded Parmesan
1/2 teaspoon salt
a pinch of pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

Slice the radishes and onions into small slivers. Set aside.

In a small non-stick skillet (oven-proof), heat one tablespoon of butter over medium heat. Add the onions and radishes and a pinch of salt; cook for 8-10 minutes so that the onions begin to brown and the radishes are almost translucent. Stir occasionally.

Whisk the eggs, milk, Parmesan, salt and pepper together in a bowl. Add the second tablespoon of butter to the pan and pour in the egg mixture. Stir the eggs and vegetables together a few times. Cook for 2 minutes, undisturbed, over high heat then transfer the whole pan to the oven and cook for 10 minutes. Remove from oven and serve immediately.

Related on Eco Salon

Baked Egg in Avocado 

Egg Nests with Honey and Mint 

How to Naturally Dye Easter Eggs 

Photos by Ally-Jane 

The post Easy Vegetable Frittata Recipe with Red Onion and Radish appeared first on EcoSalon.

You can do better than just scrambled. 

The other morning I pulled down the egg carton and went to grab a couple to make for breakfast. Stuck to one of the brown eggs was a small feather; a morning reminder of where these food staples come from. At least I could be pretty sure that my breakfast came from a happy hen.

An egg is a beautiful thing, and if you’re lucky enough to be housing your own chickens, collecting them yourself is even better.

Eggs have become a staple in our diets, but just like with our produce and our protein, it’s important to think about what we’re eating. In 2010 a TIME Magazine article came out stating that buying organic eggs wasn’t really worth the effort, creating a discussion of the merits of organic vs. non-organic eggs. Ultimately, eggs are just like everything else we eat: the closer to the source you can get it, the better. Know your farmer, know your chickens, know your eggs.

If you have mastered the art of backyard homesteading, and designed your own chicken coop (built it out of reclaimed materials, of course), then you’ll know that sometimes it’s hard to get through all of those eggs. You can only scramble and fry for so long before it gets boring. To help solve that problem, here are 10 simple yet creative egg dishes to make good use of your eggs, whether they’re from your backyard, the neighbor down the road, or the farmers market.

1. Baked Egg in Avocado

It’s healthy, easy to make, and most importantly, a visually striking dish. Baking an egg in an avocado is as easy as cutting an avocado in half, scooping out a little bit of the middle to make room for the egg, cracking an egg into each half, garnishing with whatever ingredients you see fit, and baking in the oven at 425F for 15-20 minutes. We like ours with parsley and goat cheese.

2. French Toast Egg Nests

This beautiful breakfast is accented with a hint of mint, making it the perfect weekend brunch option.

3. Poached Eggs with Goat Cheese

If eggs are a regular part of your diet, consider buying a silicone egg poacher. It makes poaching eggs simple and quick, and allows you to add a new method of cooking to your egg repertoire. Easy yet delicious breakfast: buy a spreadable goat cheese, and serve it on toast with the poached egg on top. Sprinkle with black pepper and salt. Add in a few basil leaves if you have them on hand. Avocado toast with poached eggs is delicious as well.

4. Fried Egg with Kale

Kale and eggs might in fact be the ultimate combination, both in taste and color. Take about 3 kale stalks, remove the stems and tear the kale into small pieces. Sautee in olive or coconut oil for 3-4 minutes. Push the kale to the sides to create a free space in the middle of the frying pan, and crack an egg into it. Fry the egg according to how runny you want it. Sprinkle with black pepper and sea salt.

5. Chilaquiles

This recipe is an excellent way to use leftover meat or beans, and gives you a versatile dish that’s as good for breakfast as it is for lunch.

6. Spätzle

These German egg noodles are fun to make and delicious in stews or simply baked in the oven and topped with cheese.

7. Bacon Cups

The ultimate in brunch food, bacon cups are made by lining a muffin tin with bacon strips (organic and local of course) and popping an egg into each. If you want the vegetarian version, line the tins with roasted pepper and basil instead – maybe even some kale. Bake at 350F for 20 minutes or so, depending on how firm or runny you like your yolks.

8. Clafoutis

One of Julia Child’s most renowned recipes, clafoutis is a basic French dessert made with eggs, milk, and flour traditionally made with cherries that that can be tweaked depending on what fruits and berries you have on hand. Pear Clafoutis, Blackberry Clafoutis, Plum Clafoutis, Fig and Anise Clafoutis… they are all good and it’s an easy recipe to alter to fit gluten free needs.

9. Lemon Curd

The combination of smooth, creamy curd with the intense flavor of citrus is one that is hard to turn down. Lemon curd is actually easier to make than most people think, and just requires having a lot of egg yolks on hand. Once again it’s a basic recipe that you can embellish upon; Heidi Swanson’s Ginger Grapefruit Curd is a personal favorite.

10. Potato, Red Pepper and Feta Frittata

Frittatas are good as breakfast, lunch or dinner, and once again you have a dish that you can alter as you see fit. This recipe for one with potatoes, red pepper and feta is a simple and basic one to start with.

Images: Anna Brones, Aylin Erman, Vanessa Barrington

The post 10 Egg Dishes to Make Before You Die appeared first on EcoSalon.