After a several-week winter hiatus, coinciding closely with my unplanned break* from the Dark Days Challenge, our little backyard flock has begun laying again. This week, the girls have given us 3-4 eggs each day, and although my husband eats an egg or two almost every day, the egg carton has been slowly filling up.
Last night, our dinner was fresh egg fettucine that I’d picked up at the U-District market, tossed with a sauté of farmers market leeks, garlic and carrot, and less local (but still Cascadian) red bell pepper and cremini mushrooms. I added thyme and black pepper, and grated a little parmesan on mine. Simple, quick and tasty… and as usual, I cooked more than than the two of us could eat. While I would have happily eaten the leftover pasta on its own, I was looking for something different to do with our abundance of eggs (there are only so many dutch babies once can eat!), so this morning I combined the leftovers with several eggs in a frittata di pasta. The leeks, mushrooms and peppers added a delicious mix of savory, earthy and sweet flavors to the eggs. I had expected more texture from the fettucine, but the soft, fresh egg pasta provided little contrast with the eggs. However, the frittata was a delicious, satisfying breakfast… a great way to use leftovers and eggs.
* My break wasn’t a break in cooking, eating and even photographing meals for the Dark Days Challenge, just a break in blogging them. The number of drafts I have labeled “Dark Days: Blah blah blah,” containing only a photo and a smattering of words is embarrassing. I’m going to delete them now, but I just thought you should know.
Local ingredients provided by:
- The East Wing ladies, aka our chickens (20 steps): eggs
- La Pasta, Seattle, WA (5 miles): fresh egg fettucine
- Anselmo’s Organics, Snohomish, WA (23 miles): garlic, leeks
- Pipitone Farms, Rock Island, WA (104 miles): thyme
Localish ingredients:
- British Columbia: organic red bell pepper
- Oregon: organic cremini mushrooms
Non-local ingredients:
- Olive oil (from California)
- Black pepper (far, far away)
{ 4 comments… read them below or add one }
Glad to see you back! Your meal is so different from the starting ingredients, it doesn’t seem like “leftover” creations.
this looks totally delicious. perfect way to use that fettuccine.
I wish I had your problem of a building store of freshly laid eggs. Nice job!
Since you are using homegrown eggs, would you like to enter this post in our Grow Your Own roundup this month? Full Details at
http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html
I never thought of putting pasta in my fritata. That is an excellent idea. It is almost like a fried kuegel. Thanks! Nice blog!
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