This little recipe is great for a low carb high veggie diet as it allows you to load up on the great green stuff early in the morning.  Eggs and spinach are awesome together in many forms, usually called Florentine in your local restaurants.

Servings: 3

Prep Time: 5 min

Cook Time: 20 min

Ingredients

• 1 tablespoon butter
• Half dozen small mushrooms (or one larger one)
• 3 cups spinach (more or less as needed)
• 6 eggs
• 1/4 cup milk
• Feta cheese
• Salt and pepper

Preheat oven to 450 degrees F.  Dice and saute some mushrooms in butter with a little salt and pepper to taste.  Use a frying pan that has no plastic on it or get a frittata maker.

When the mushrooms are softened add heaping amounts of spinach.  Don’t worry it will cook down.

My mason jar whisk

While the spinach is cooking add eggs, salt, and pepper to some milk  (I used mini nubian goat milk because my awesome wife milks our goats for us) and whisk it until it becomes a shiny yellow.  A little trick is add the milk and egg to a mason jar and shake it like a Polaroid picture, actually just shake it for about a minute to incorporate as much air as possible.  The air is what makes a good frittata so don’t skimp on this.

After whisking add feta to the egg mixture and stir it in.  This mixture goes right on top of the mushroom and spinach.  Stir it quickly and put it in the oven.  Bake until the eggs set, usually about 15 min.  Remove and add a little feta on top and let it melt a little.

The air that is incorporated during the whisking (shaking) process is trapped by the egg proteins as they unfold and link together during cooking.  This is what makes them fluffy.  The links get stronger the longer they are cooked so over cooking will cause rubbery eggs, yuck.

Big ameraucana egg

So when my wife and I got married five and a half years ago we moved to a house on a little over an acre.  There we had chickens, goats, sheep, rabbits, horses, dogs and even a dairy cow (not all at once).  We may have gotten carried away with the chickens, I blame my wife as she loves animals and chickens are one of her favorite.   Somehow we ended up with about 40 hens.  We were getting almost 3 dozen eggs a day in the summer so we ate a lot of farm eggs, which by the way are one million times better than store bought eggs, and what goes better with eggs than pancakes and maple syrup?  Nothing, anybody who tells you different is lying to you or has lost all their taste buds in a freak Ghost Pepper accident.

But alas man cannot live by pancakes alone, so I had to come up with some more uses for the delicious eggs we got.  So for your drooling pleasure I present to you Breakfast.

Juevos Dancheros

Spending a good portion of my youth in South Texas I learned to appreciate Mexican flavors, particularly in breakfast.  Juevos Rancheros where my favorite.  So here is my little and simple spin on a classic.

First i dice a sweet onion and a pepper of your choice (bell, anaheim, jalepeno, or for the deranged carolina reaper) then I saute them in some butter until they are soft.  Now comes the hard part so pay attention, take your favorite salsa and open it and add about 1 cup to the onions.  I usually use a can of Rotel but I have used the Costco Salsa, fresh salsa from our farmers market, and a pile of others.  Just make sure it’s good salsa, I trust you on that.

Once the salsa begins boiling crack your eggs directly in to it.  I usually use up to seven eggs in 1 cup of salsa (if your salsa is really thick then you should thin it with a little water).  Season the cracked eggs with salt and pepper to taste and cover the frying pan with a lid cook over medium heat until the eggs “white over” for over easy, add a few minutes for over medium or over well.

Eggs “whited over”

Open the lid and add some of your favorite Mexican cheese or just plain old cheddar if you forgot to get Mexican cheese.  Curse you forgetfulness.  Cover again and let the cheese melt.  Serve with guacamole, sour cream, and some tortillas or chips.  Buen Provecho…

Recipe

• 1 small sweet onion diced
• 1 tablespoon butter (olive oil can be used)
• 1 pepper (bell or Jalapeno are my choice)
• 1 cup of good salsa (Rotel is what I use)
• 6 eggs (farm ones if possible)
• shredded cheese
• Guacamole
• Sour cream
• Salt and pepper

PS I sometimes add bacon, mushrooms, sausage, chorizo, or really anything you want in the mix before adding the eggs, you can’t go wrong.