You probably know Terry Golson from her addictive website hencam.com. We were lucky to meet Terry when she was on a book tour here in Los Angeles a few years ago. She’s got a new cookbook out, The Farmstead Egg Guide & Cookbook. The book begins with a purchasing guide to eggs followed by a brief introduction to what’s involved in keeping chickens. Recipes–everything from omelettes to deserts–make up the majority of the book.
Terry is on a blog tour, and has dropped by Root Simple to share a recipe and give away a copy of The Farmstead Egg Guide & Cookbook. To win the book, all you have to do is leave a comment an this post. Tells us something about your own chickens, or tells us whether you’d ever consider keeping chickens. We’ll draw a winner at random.
Here’s one of the recipes from the book:
Zucchini and Mint Frittata
Mint is not just for iced tea and garnishes on plates! Used in a frittata, it adds just the right savory and herbal note to the vegetables. A frittata can be finished in the oven, or it can be flipped over in the pan and finished on the stove. This recipe gives directions for the stovetop version, but you can also finish it in a hot oven as in the previous frittata recipes.
Makes 6 servings
3 tablespoons olive oil
½ cup sliced onion
1 red bell pepper, julienned
1 pound zucchini, sliced
8 large eggs
¼ cup grated Parmesan cheese
¼ cup chopped fresh mint
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Heat 2 tablespoons of the olive oil in a 10-inch heavy skillet. Sauté the onion and bell pepper until soft and golden. Take your time on this step to fully develop the sweet flavors of these vegetables. Stir in the zucchini and continue to cook over low heat until the edges begin to brown. Set aside in a bowl.
2. In another bowl, whisk together the eggs, 3 tablespoons of the Parmesan, the mint, salt, and pepper.
3. Heat the remaining 1 tablespoon olive oil in the skillet. Pour in the eggs and then distribute the vegetables on top. Cover and cook over medium-low heat for about 15 minutes, until the eggs are set but not yet firm on top. Several times while the eggs are cooking, take a flexible spatula and run it along the edge and under the frittata to make sure the eggs are not sticking to the pan.
4. Take the skillet off the heat. Put a dinner plate over it and flip the frittata onto the plate. Then slip the frittata back into the pan, now with the bottom side up. Top with the remaining 1 tablespoon Parmesan.
Cook for a few minutes more, until the eggs are fully cooked.