LoLa is the little chicken that could. With only three more daily opportunities to vote for this small business and help LoLa win a Super Bowl ad, I have become even more enamored with this cheeky local farm, Locally Laid Egg Company (where “local chicks are better”). LoLa’s daily Facebook updates, her sassy photo ops, the company’s admirable sustainable philosophy and pasture-raised chickens, what is not to love? But, arguably none of that matters if her eggs are nothing special. Well, LoLa, every time I find a recipe where you can shine, you remind me of why I love you so!
* Disclaimer: I have no family or professional relationship with this company — read on and you will see why these eggs are worth writing about . . . not to mention a great frittata recipe to try.
When a frittata recipe calls for 10 eggs, the quality of the eggs will make or break the success of that dish. A 10-egg frittata calls for eggs that are works of art. Let me introduce you to LoLa’s eggs:
Large, larger and largest — in every subtle shade of brown and cream, with a hand-rubbed glow to them, they could just as easily sit in as the table centerpiece. This evening they were called into action as the main ingredient of the Mushroom, Goat Cheese and Herb Frittata (recipe courtesy of Williams-Sonoma). The summer herbs have not been nipped by a hard frost yet, so a few cuttings from the herb pots on our front steps were pulled in, along with a mix of chopped mushrooms and shallots, and a small dose of red pepper flakes, .
Sautéing the chopped ingredients with a little olive oil filled the kitchen with the fragrant bouquet of fresh herbs.
Then it was time to have LoLa strut her stuff. The eggs cracked cleanly and easily, with no worry of shell shards making their way into the mix.
I used a relatively deep stainless steel mixing bowl. Egg after egg dropped their yolk to the bottom, and the perfect yellow orbs remained.
After adding the cream and beating the eggs, the fresh goat cheese and mushroom mixture were added. This recipe was a true frittata, initially pouring the mixture into a skillet with a little heated olive oil, before finishing the dish with a topping of Parmesan cheese under the broiler.
The color of the eggs is exceptional — a rich golden hue. No rubbery texture or bland taste. The eggs make this dish.
Throw in a little salad with some of the season-end tomatoes and onions from our Northern Harvest Farm CSA share, and you have a plate full of local farm love.
The full recipe for the Mushroom, Goat Cheese and Herb Frittata can be found on the Williams-Sonoma blog, Taste. (Link to recipe, here).
Ciao! ~ Kat
P.S. If you want to help local chicks make it to the Super Bowl, vote daily the next three days for Locally Laid Egg Company through the “vote for us” link on their website. And if you miss out on this opportunity, check out their t-shirts instead! LoLa’s fame is spreading, so keep watching your local Co-op or grocery store for a chance to enjoy LoLa firsthand.