This morning my husband and I got up early, we needed to take a ride for a change of scenery and to clear our heads from the events of the past week. As many of you know, my mom passed away on Tuesday, September 20, her funeral mass and burial were on Saturday.
So, we decided to take the road least traveled and headed out to Brookline, NH . . . to buy eggs! My friend Susan at From Beyond My Kitchen Window discovered this little gem of a country store that sells the best eggs from happy hens! The yokes are like little pots of bright yellow sunshine!
|Egg-actly what I was looking for . . .|
|Waiting to be added to my frittata!|
See the recipe below!
|The Village Store, Brookline, NH|
|An Early Autumn New England Morning.|
Adjacent to the store's parking lot is a lovely canal.
The trickling sound of the water was very relaxing
as we drank our coffee and munched on our
apple cider donuts!
Tonight's dinner . . . here's the recipe.
1 cup chopped onion
2 cups shredded zucchini
2 teaspoons cooking oil
6 eggs, beaten
1/2 teaspoon salt
2 cups shredded Swiss cheese
In an 8-in. ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt. Cook until almost set, 6-7 minutes. Sprinkle with cheese. Bake at 350 degrees F for 4-5 minutes or until the cheese is melted.