Wowsers, dowsers, pull down your trousers….. Have you ever googled ‘Which came first, the chicken or the egg?’. I’m guessing if you haven’t then today may be the day, just through the sheer power of suggestion.
How powerful is my suggestion?
Well, don’t bother. How’s about I just break it down for you?
This age old dilemma is what’s known as a causality dilemma.
One thing can’t exist without the other so where does the circle begin?
The literal answer is pretty damn obvious. Egg-laying, feathery dudes, outdate chicken, bok-bok-bokerking dudes.
Science lesson over.
Theologically speaking, God made stuff already fully evolved and ready to rock and roll. So, the Big Guy made a chicken and then chickens all went forth and made babies. So by that rationale, we get chicken first, then egg.
Stephen Hawking has gone on the record as saying he reckons it’s all about the egg, and as up for a debate as I may well be, I’m not going to argue with a genius in a wheelchair. It just wouldn’t be right….aside from the fact that in every imaginable intellectual duel, he’d kick my ass and all I have is I’d beat him in an arm wrestle.
I think we can best answer this question with this ditty -
A chicken and an egg lie together in bed. The chicken smokes a cigarette and smiles with satisfaction.
The egg frowns and mutters, “Well, I guess we answered that question!”
Totally more my speed, wouldn’t you agree?
We eat a lot of eggs. In fact, my local store sells them in pallets of 24 and that’s my preferred method of egg acquisition. Then I can bust out ice cream, omelettes, French Toast, boiled eggs and soldiers and whatever egg-tastic joy may take my fancy for a week or so.
If I come home late and it’s D Man’s dinner time, an omelette can be on the table in 3.5 minutes flat, and I know he’ll eat every last bite.
I’m all for giving kids egg. I personally believe that you should also give babes egg sooner rather than later, but I guess it’s easy for me to be all opinionated when I don’t have a history of
anophylaxis, anyphilaxis, allergies.
A frittata is really just an uptown omelette in a different shape, or a pastry-less quiche. It has a touch of the kitchen sink factor (you can chuck in whatever you have), and I think it’s the perfect way to use up old roast vegetables, especially potatoes.
The Spanish are all over the potato frittata. They call it a tortilla, which is not be confused with the Mexican tortilla because those two puppies couldn’t be more different if they tried.
Many frittata recipes call for cream….I don’t do it like that. I use milk and a good dollop of yoghurt for creaminess. Keeps the fat down, and the flavour high.
Bear in mind that you can really stick whatever you want in….mushrooms, asparagus, chorizo, spinach. Go wild, gang.
Yield – 4 portions
You will need -
- 6 eggs
- 1 tablespoon natural yoghurt
- 1/4 cup of milk
- 1/2 onion, finely chopped
- 2 rashers bacon, finely chopped
- a good handful of fresh green herbs, I used basil, but parsley, thyme, oregano, all work and a combo is fine.
- a handful of cherry tomatoes, quartered
- left-over roast potatoes, and/or pumpkin (or steam some up specifically if needs must)
- a good sprinkling of grated cheese for the top
- salt and pepper
Turn oven onto 200C.
Cook off your onion and bacon on a fry pan.
Cut your potato or pumpkin and lay a nice layer over your dish. Add tomatoes, herbs and whatever else you’re throwing in.
Whisk your eggs, milk and yoghurt and add seasoning.
Tip your cooked bacon onto your lot and add your egg mix.
Top with a good sprinkle of grated cheese and whack it in the oven for about half an hour or until golden and delicious.
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