Photo: Torkil Stavdal
There is something easy about eggs. A lot of people ask me the question – how many can I eat per week. Well. There is not one answer to that because we all have different health issues and needs. But in general I can say this: eat only free range and organic eggs. Both for your health and for the health of the hens that lay them. Healthy chickens lay healthy eggs. It is that simple.
A fast dinner or a wonderful brunch. Cook up a frittata. We mix some water into the eggs instead of milk (and use the whole egg). You can add any veggie of your delight. I love using asparagus, but any left over veggie will do. Here we have some thin slices of small potatoes that were left over from the night before. Leeks work well too – or onion.
Cook stovetop in a low pan with a lid. The oven is an option as well. Low to medium heat is best. Check the surface of the frittata from time to time. A little foam on top is fine – don’t go all the way till dry on top – about 10-15 minutes depending on the thickness and the amount of vegetables that you added. Use cooking oil in the bottom of the pan instead of butter for a healthier choice.
Serve with a salad or leftover veggies. And choose a nice quality bread. My love is the dark rye bread without wheat. Partly because it tastes good, it is dense and rich, I grew up with it…and it is healthier that wholewheat bread.
Photo: Torkil Stavdal
When cooking the eggs use a lid to create an oven effect. Check from time to time but do not stir. Unless of course you want scrambled eggs which is yummy too.
Photo: Torkil Stavdal