At the age of fourteen, on the Saturday before Easter, I snuck out of the house at 10pm, after everyone had gone to bed, and rode my bike down the hill to the local Dairy Mart. I purchased four dozen eggs, several dying kits and one package of those plastic, shrink-wrap collars that cling to the egg when submerged in boiling water.
Back home at 11pm I hard boiled and decorated each of the 48 eggs. They were dyed brightly, names added with the clear, wax crayon, and the Paas stickers, including the turtle and the little, golden cross, placed carefully.
Well past midnight I snuck quietly out into the backyard and hid each of the 48 eggs before creeping up to my third floor bedroom and drifting off to sleep, smiling, knowing I would wake to greet my family with this wonderful surprise.
I rose Easter Sunday about 1 hour after my dad, who was up early to let the dogs out. I came down and announced, beaming, the prior night’s mischief. Dad, looking worried, walked me out into the yard. “Do you remember,” he said, “when we had the jellybean hunt for Easter?”
“Of course,” I replied. It had seemed so different and magic at the time.
“We had planned an outdoor Easter egg hunt that year too, but when we let the dogs out, they ate each and everyone of the eggs. I suspect they did the same thing this morning.”
Sure enough, the eggs were gone. Every one of them. All that was left were pieces of shell and the chewed plastic shrink-wraps. Dad and I walked back inside, and he let me help hide the two dozen eggs we had decorated as a family the afternoon before.
NOTE: For those of you worries about the dogs, our two labs were just fine, despite looking a bit smug that morning.
- 1 tbs olive oil
- 2 cloves garlic, minced
- 1/2 pound spinach leaves, stemmed
- 2 tbs butter
- 4 eggs
- 2 tsp cream
- white pepper
- Warm oil over medium heat in a 12″ skillet. Add garlic and cook until fragrant, about 30 seconds.
- Add spinach to pan and cook until wilted and most of the water has evaporated. About 3-4 minutes.
- Remove spinach to cutting board and chop finely.
- Whisk together eggs and cream. Season with salt, a few grinds of pepper and a pinch each of nutmeg and cayenne.
- Return pan to medium heat and melt butter, swirling to coat the bottom and edges of the pan.
- Sprinkle the spinach over the bottom of the pan, and gently pour the eggs over the top. If the eggs don’t spread evenly over the pan, gently tip the pan to distribute.
- Now, stop messing with the eggs. Don’t stir them. Cover the pan with a lid and let them sit for 5 minutes or so. Take a quick look, and if they are nearly set, move a rubber spatula around the edge of the pan to loosen the frittata. Return the cover and cook until the eggs on top are set.
- Once finished, remove from heat and loosen the frittata with a rubber spatula and slide it onto a cutting board or serving plate. If it feels like it won’t loosen from the pan, cut it into wedges or squares and remove it piece by piece. Either way, it tastes awesome!