The kitchen window sill is full with baskets and bowls of eggs. The chickens are doing quite some egg laying at the moment. Nineteen eggs today which makes just about an egg a hen. The only hen that’s not laying is Miss Grey who is super broody. She’s my favourite hen. mainly because she survived the fox foray that took out most of her chums. She’s a pretty blue grey and quite gutsy which is why it’s difficult to get her off the nest. I’m thinking about slipping a clutch of eggs under her if she stays put. Unfortunately we have once again eaten all of her eggs – we did that last year too – before we decided she wasn’t going to budge, so there won’t be any mini Miss Greys.
As there’s an egg glut we had a spinach, chive and ricotta sort of tortilla for lunch. Very quick and tasty to make.
Serves 4 hungry people
about 500g spinach, washed and thick stems removed
a bunch of chives, chopped
2 cloves garlic
200g fresh ricotta
a knob of butter
2tbs olive oil
salt and pepper
Gather the spinach leaves together, roll them up on the chopping board and cut them into ribbons.
Heat a non stick frying pan, melt the butter, add the olive oil then pile in the spinach.
Sprinkle with a little salt and cook on a medium heat until the spinach wilts down. Peel and chop the garlic and stir into the spinach. Cook for three to four minutes more.
Whisk the eggs together in a bowl, season with salt and pepper.
Tip the spinach into the eggs and stir in the chives and the ricotta. Don’t break ricotta up too much.
Pre -heat the grill
Put the frying pan back on the heat, add a little olive oil then pour in the egg mix. Reduce the heat to low, cover the pan and cook gently for about five minutes. then remove the lid from the pan and pop it under the grill finish cooking on the top side.
Here’s a picture of the piece that we didn’t eat!