Does anyone get fresh eggs? I have had two friends that raised chickens and from time to time, they would give me fresh laid eggs. I cannot describe the difference! It's like they are creamier or something. So much better than what you get in the store.

As a child I hated eggs unless my Mom scrambled them and added chopped up ham. I didn't like cheese, either. I've never been much of an omlet lover, but a quiche is always good. I have a recipe for a southwest chicken pie that is like a crustless quiche. So good. I'd make one for dinner by DD doesn't like eggs......I think I'll do it on Friday when she has to work!! LOL

I have to add that now as an adult, I love eggs in any way, shape or form. Usually I use egg whites, though.

Here's my fave, left over from when I lived in Italy. I lived for a few years in Florence, and there when folks make their frittatas at home, there's no baking involved and just enough egg used to bind together the ingredient -- so it's a flat, light, super-simple thing! I'm crazy about zucchini, so this is my favorite:

1-2 eggs (depending on size,) lightly beaten
1 whole zucchini, quartered and finely sliced
Dash of olive oil (like maybe a teaspoon?)
Salt (I use light salt) and freshly ground pepper to taste
Tiny, tiny sprinkling of parmesan optional

(I do this for two people with only 3 eggs, if that gives you an idea of how thin and light it is. ;) )

In a nonstick saute pan or omelette pan (you want sloped edges!) saute the zucchini in the olive oil until softened. Add the egg mixture -- just enough to cover and surround the zucchini. You should see lots of green and not much yellow. ;) Over a low-medium flame, cook the egg mixture, poking little holes to allow uncooked egg to get through. When it seems to be done on the bottom -- but not too brown!!! (lift up edge to check) -- shake the pan to make sure the frittata is mobile on the pan. Place a plate just slightly smaller than the outer lip of the pan on surface of the frittata and flip the pan over so it's on top. Remove it so the frittata's on the plate and then just slide it back into the pan to cook the other side for like 30 seconds to a minute. Slide it onto a plate or cutting board and cut like a pie into triangles. You could have this for breakfast, but it's also frequently eaten for lunch on some crusty bread, or for light summer dinner, with a salad. YUMMMM!!!! :hungry:

It's great without parmigiano, but it does add a special note for dinner, and a little goes a long way!

That sounds awesome! I'm going to try this for sure!