YA and I both like eggs, although it still takes us a couple of weeks to go through a dozen (unless I’m baking).  After Easter we had a LOT of eggs – all the hardboiled eggs that I felt the need to dye and then bonus eggs from Farmer Ben.  In discussing this bounty, YA said “why don’t you make that frittata”.  I’ve made a veggie frittata a couple of times recently for book club, but didn’t realize she was paying attention.  I wanted to make a richer variety, so dug out a recipe I found in a magazine last year and “fixed it up” a little.  So here is my version of a Potato Cheese Frittata:

4-5 potatoes (I used Yukons)
1 large onion
2 Tbsp olive oil
2 Tbsp butter
12 Farmer Ben eggs
1 cup whipping cream
12 oz manchego cheese
(unless you’re really cheap like I am and can’t bring yourself to                spend $16  on a wedge of cheese… then you can use half                            manchego and half cheddar that you already have in the fridge)
1 jar of roasted red peppers (I used a 15 oz jar) – or you could roast            the peppers yourself if desired
Salt & pepper to taste

1. Peel and thinly slice the potatoes then boil for 3-4 minutes until soft.
2. Thinly slice onions and sauté in oil and butter until brown. Use an oven-capable pan (I used my cast-iron skillet)
3. Add potatoes to onions and sauté another 2-3 minutes
4. Whisk together eggs, half the cheese, cream, peppers, salt and pepper
5. Slowly pour egg mixture into the potatoes and stir as the eggs begin to scramble
6. Stop to swear like a sailor and run your thumb under cold water when you touch the burner. This step is optional.
7. Bake 15-20 minutes in 350° F oven until not jiggly.
8. Sprinkle the rest of the cheese and broil for 2-3 minutes until bubbly and golden.
9. Cool a bit before you eat unless you want to burn your tongue (not saying why I thought I should mention this!)
10. Explain to your kid why the dish is so yellow because she’s never had farm fresh eggs in her life.

What’s your go-to recipe for a plentitude of eggs?