Finding six geese a laying would be a piece of cake in our neighborhood — during laying season that is. In our neighborhood, Canadian geese are everywhere at Christmastime and every other time as well.
But gathering up their eggs to use in a fritatta or any other recipe would be foolhardy to say the least. As we’ve discovered through years of observation, the geese are peerless parents. They take far less than kindly to humans that would meddle with their nests. Hissing and the flapping of huge wings don’t make for comfortable hunter-gathering.
That being the case, it’s only prudent to substitute chicken eggs for goose eggs in this fritatta recipe. In this recipe (adapted from Caldwell Cooks) I’ve added extra egg whites to make the fritatta bigger and puffier in an homage to the bigger, puffier waterfowl that inspired it.
Ingredients: 8 eggs; 2 egg whites; 1/2 cup light cream or half & half; 1 tblsp butter; 1/2 cup chopped onion; 3/4 cup grated Swiss cheese; six slices chopped bacon; 1/2 package frozen chopped spinach, thawed and sweezed of excess liquid; 1/2 tsp salt; 1/4 tsp pepper.
Directions: preheat the oven to 400 degrees. Beat the eggs and egg whites in a large bowl with the cream, salt and pepper and set aside. Melt the butter in a non-stick, oven-proof skillet over medium heat. Add the onion and cook until translucent then brown the bacon in the skillet. Remove the bacon and drain on a paper towel before adding it and the spinach back into the skillet. Pour the egg mixture into the skillet and stir well. Place the skillet in the oven and cook until firm — usually about 25 minutes. Remove, let cool and slide the fritatta out of the skillet and onto a cutting board.
Cut into wedges and serve.