At my urban abode in Decatur, Georgia, my wife and I keep a few chickens in the backyard. We love them for many reasons: they give us yummy fresh organic eggs, eat lots of our kitchen scraps, fertilize our lawn and garden, give us fuel for our compost pile and provide entertainment for the whole family, especially our little guy, Tilden. I use the spent bedding and manure out of their laying boxes as a prime source of carbon and nitrogen for the compost pile and move their coop around the yard to areas needing a boost of fertility. Our chicken coop is homemade in our woodshop and has two stories with the upstairs for sleeping and laying, and the downstairs is open to the ground for scratching and pooping.
We named our first flock of hens Rosie, Hazel and Slow Poke and we feed them all organic soy-free layer feed along with kitchen scraps. We even plant them a rotating pasture in the backyard of chicken lettuce, peas and more. Our favorite thing to do with the eggs is poach them in a slow boil of water with brown rice vinegar and then plop them over a bowl of hot millet with arugula or kale dressed up with olive oil, salt and lemon. We also love to rock out veggie frittatas with broccoli, leeks, avocado, tomato and fresh herbs like basil and marjoram.
Yard to Table Broccoli-Leek Frittata
This homemade frittata is one of our favorite go-to meals for breakfast, lunch and dinner and is made with free-range organic eggs from the store or from our backyard hens, Rosie and Hazel.
Makes 4 servings
3/4 cup finely grated mild cheddar cheese (we prefer raw goat cheddar)
Handful of fresh basil, coarsely chopped
2 sprigs fresh marjoram, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium leeks, white and light green part only, trimmed of roots and thinly sliced
1 head broccoli, cut into small florets
2 tablespoons olive oil
1 small tomato, sliced
8-10 whole basil leaves
Preheat oven to 350 degrees F.
Whisk eggs and then add ½ cup cheese, basil, marjoram, salt and pepper in a medium bowl. Mix thoroughly and set aside. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add leeks and cook until they are tender and soft but not too brown, about 3-5 minutes. Add broccoli and sauté for a few more minutes until broccoli is bright green and slightly tender.
Transfer the broccoli and leek mixture into a medium roughly 9” cast iron sauté pan (if you want to use the same pan, let it cool before adding eggs). Pour the egg mixture over the vegetables. Thinly slice tomato and evenly spread them with fresh basil leaves on top of the frittata. Finally sprinkle the remaining finely grated cheese on top and place in preheated oven.
Cook for 30 minutes or until puffy and lightly golden on top. Let rest for about 3-5 minutes before serving.