This week brought us a beautiful sunny morning after lots of cloudy, snowy/rainy, days. Temperature was a hot 46F! -- and I was hungry. Had already planned on my dinner but decided my tummy needed some real fuel. Not a piece of toast morning, at all. Why not use the solar oven while getting the dinner prepped? Good idea, I said to myself, and decided on a simple frittata.
In my backyard, by the time the winter sun gets over the trees, it's a little after ten a.m. This dramatically changes in late spring-early summer and then there's great sun from 8:30 a.m. until just after 7:00 p.m. By 10:30 a.m., the solar oven had reached 275F and was ready for the three eggs blended thoroughly with an herb mix of tarragon, parsley, stevia, salt, pepper, pinch of cream of tartar, and milk. This mixture was poured into my serving dish and then thinly sliced Cheddar and Fontina cheeses were layered over the top. Back inside to get chopping and slicing done.
Runny Eggs Are for Painting Not Eating
Left the frittata uncovered in the solar oven and it was ready to be brought inside in 45 minutes to finish cooking. I like my eggs cooked -- nothing too runny. I know. I know. Some people can't imagine eggs that also can't be used as poster paint, but I'm not one of them. But, of course, not too dry, either.