EGGS and CHEESE

We have had backyard chicken for many years and enjoy fresh eggs everyday. The flavor is superior, the yolks have a deep orangey-golden color, the whites are thick. For main dishes, use the best quality eggs you can find, it's worth it!

We often use our eggs for main dishes and this is a simple favorite.

Spinach and Bacon Frittata

1 tsp plus 1 Tbsp olive oil, divided

kosher salt and freshly ground pepper

1 bag baby spinach (5 oz)

3 slices bacon, cooked and crumbled

Preheat broiler. In a bowl, whisk together the eggs, 1 tsp olive oil, salt and pepper to taste.

Cook the spinach in boiling salted water for 1 minute. Drain well and chop. Stir spinach and bacon into egg mixture. Heat an oven-proof skillet or heavy enameled saute pan to med-low and cool egg mixture until eggs are set on the bottom, about five minutes.

Use a heatproof spatula to lift the eggs so that the liquid part runs underneath the cooked part. Cover and cook until frittata is not quite set, about 5 minutes. Uncover the skillet; transfer it to the broiler.

Broil until the frittata is golden-brown and puffed on top. 3 to 5 minutes.

Serve with salad and flatbread.

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Green River Chili con Queso Omelet

Oh, baby! Camping or not, there are few breakfasts better than this!

1 dozen eggs

2 7-oz. cans whole green chilies

½ lb. cheddar cheese, sliced

½ lb. mushrooms, diced

1 med. Onion, diced

½ tsp cayenne pepper

½ cup milk

Chile salsa, for garnish

Combine all ingredients in a large bowl, mix well. Reserve 1/2 cup of the cheese for topping.

Heat griddle or large frying pan (could be done on camp stove or coals.)

Spread mixture onto griddle and allow it to cook enough to set the eggs. Use a spatula to lift the edges of the omelet, so that the liquid eggs will run down underneath the cooked part, allowing the liquid to cook. During the last minute or so, sprinkle the cheese on top, just until melted. Serve with the salsa.

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