There might not be anything better than farm-fresh eggs: from real-deal backyard chickens that eat apple skins and corn, run free, and get picked up by kids. When I was 8, my mom and I were driving when we spotted a fluffy soft white and tan chicken on the side of the road, soaking wet from the rain. We scooped her up and brought her home. Dad built a coop, and we bought more chickens, and fresh eggs were part of my childhood. I took my own little family to Kimberly Taylor’s farm in Woodinville, where we collected fresh eggs and held fluffy chickens. When we got home, we cleaned the eggs and made this frittata — because special eggs deserve star treatment.
Caramelized Onion Frittata
- 12 eggs
- 1 tablespoon butter
- 5 to 6 slices of thick-cut pepper bacon
- 1 large yellow onion, sliced thinly
- 2 medium-sized Yukon gold potatoes
- ½ cup milk, or cream
- 1 cup Parmesan cheese
- ½ cup sliced green onions
- Salt and pepper to taste
Warm a 10-inch cast-iron skillet over medium heat and caramelize onion and cook bacon in butter until the bacon is crispy, and the onions are golden brown. Add the diced potatoes and continue to cook for about 8 minutes over medium heat. In a separate bowl, crack the eggs, and whisk until all the yolks are broken. Add milk or cream, cheese, salt and pepper, and green onions. Pour the mixture over the hot bacon, onions, and potatoes. Transfer the skillet to a 350-degree oven and bake for 12-18 minutes, or until the eggs just set.