Sometimes when you are a chicken keeper, you end up with an abundance of eggs. When this happens I usually turn to making quiche or fritattas. Fritattas are versatile and are a great way to combine many flavors. Fritattas are similar to quiche, except they have no crust. This flavor combination did not disappoint. It was a huge hit with the entire family.
1/2 cup of milk
1 cup of feta cheese
1/2 cup mild cheddar cheese
1 cup cooked and cubed turkey meat
1 cup of diced asparagus
1/4 cup of diced scallions
8 cherry heirloom tomatoes-sliced
1 tbsp dried parsley
salt and pepper to taste
Preheat the oven to 375 degrees F.
Spray a pie plate or baking dish with cooking spray and set aside.
In a bowl, whisk together the eggs and milk.
Next, add in the turkey, asparagus, scallions, cheddar cheese, 1/2 cup feta cheese, salt and pepper to taste. Mix well and pour into the baking dish.
Layer the tomatoes on the top of the fritatta and sprinkle with the remaining 1/2 cup of feta cheese and parsley.
Bake for approximately 45-50 minutes until the top is lightly browned and the eggs are cooked through.
About the author: Melissa Caughey is a backyard chicken keeper, beekeeper, gardener, and cook who pens the award winning blog, Tilly’s Nest. She lives on Cape Cod, Massachusetts with her family of four and her Miniature Schnauzer. She regularly writes for HGTV Gardens, Community Chickens, Grit magazine, and contributes to Country Living Magazine. Melissa is currently working on a backyard chicken book with Storey Publishing to be released this upcoming year.