Farm Fresh Eggs

Executive chef and restaurateur, Danny Lasseter uses his father’s eggs in his Fresh Farm Egg Frittata with Chorizo, Sharp Cheddar and Pico De Gallo. The eggs are from Lasseter Farms. “My dad (Dewayne Lasseter), a retired preacher who grew up on cotton fields in Coats Bend, Alabama has worked most of his adult life bemoaning the fact that he ever left the farm.  Now retired he and my mother live on this lovely little spot that my brother purchased several years ago,” Lasseter describes.

The farm boasts hundreds of blueberry plants that Lasseter uses at Fire in the summers. “The blueberries are the only real source of income for the farm, which hosts a ‘You Pick’ during the summer,” Lasseter says. Yet some vegetables from the farm are also available at Oak Street Local in Crestline Village. But the year round main stay for Fire are the chickens, which yield a year round supply of fresh, all natural eggs.

Fresh Farm Egg Frittata with Chorizo, Sharp Cheddar and Pico De Gallo
Ingredients:
3 fresh eggs
1 tablespoon heavy cream
1 tablespoon fresh parsley
8 ounces sliced, cooked chorizo
2 tablespoon shredded sharp cheddar
2 tablespoon pico de gallo
1 tablespoon clarified butter

Procedure:
In a large bowl, season the eggs and cream with salt and pepper and beat to blend. In a 9" non-stick sauté pan heat the clarified butter over medium heat.  When hot add sausage and lightly sauté for 30 seconds. Add the egg mixture, parsley and cheese. Pull back the sides of the frying eggs to let the runny part cook. This adds volume to the frittata. When most of the moisture is gone and the egg is set, invert a plate over the top (or simply flip like a pancake, if you are brave) and flip the pan over.  Slide the frittata back into the sauté pan to cook the other side (30 seconds). Slide the frittata on to a plate to serve.  Garnish with pico de gallo.  Serves one.

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