Homegrown Frittata

First, some housekeeping. When I went to upload this video, I discovered that it’s been over three years since I last posted a video. Tempus fugit. I started a new (better) job in 2020, and that meant learning or getting back up to speed on about half a dozen programming languages and operating systems. That took up all my digital headspace, so my Internet- and computer-related side projects had to go on the back burner for a while. But I’ve been feeling the urge to do some instructional videos again, which means bringing the blog out of hibernation too.

I picked up a basic GoPro and various mounts for it, so this time I won’t have to tie up one hand holding the camera, which was limiting before. It’s too late for garden videos this year, but I plan to get back to them next year, and I’ll be able to show how some things are done instead of just taking walks through the garden pointing to things. I’m still working out what else I might be able to do with it, but this cooking video seemed like an easy start, and ties into the garden stuff since most of the ingredients came from there.

I stopped using Facebook a few years ago, and I’ll be sticking to that. Life is better without social media. But most everyone I know still uses it, and I know that’s where some people used to find my articles, so I’ll continue sharing the articles there.

No promises as to what’s coming next, but there will be something. I want to get back to my programming videos too, but I’ll have to watch some of them just to jog my memory first. I also have several real-world building projects in mind.

I used to make a lot of scrambled eggs, fried, eggs, and omelettes, but recently I’ve taken to frittatas. My old French cookbook says a frittata is an “Italian omelette.” I don’t know if that’s true, but I like them better. It’s basically an omelette where you cook the other ingredients with the eggs instead of dumping them on top at the end. It’s hard to go wrong with browning some combination of meat and vegetables and dumping eggs into them, so that’s become the daily breakfast around here.

At the same time, the chickens have been really doing well the last couple of years. I sold some and gave away some, but still had a lot of eggs to use. So I started frying up some egg whites for the dogs every day. Egg whites are full of protein, and dogs need a lot of protein, plus it’s better than the soy protein they get from bagged dog food. And that means more yolks for me, and yolks are where the healthy fats and most of the vitamins and minerals are. So it works out for everyone and uses up more eggs.

I usually cheat at the end, cooking it completely on the stove instead of putting it in the oven the way the recipes will tell you to. Finishing it in the oven definitely makes it look better, and it’ll hang together in one piece to put on a plate. My way lets it fall apart, especially when you add this many ingredients. But it eats the same, and it saves 10-15 minutes when you’re not worried about presentation and just putting breakfast on the table.