Sounds fancy, right? I love using guinea eggs because they are so unique. The shells are really hard to crack, even though they are smaller than chicken eggs. Everything is smaller, but they taste really good! I wanted to come up with a recipe where these little eggs could be the star.
8 guinea eggs
½ lb bacon
1/3 c cheese
1 garlic clove
Salt and pepper
Preheat oven to 350.
First, cook the bacon in the iron skillet. Once the bacon is crispy, remove it from the skillet and just drain it on a paper towel. Make sure there is enough grease left in the skillet to coat the bottom well. I actually had to pour some off because there was too much.
Whip up the eggs, add the cheese, garlic, salt and pepper, and crumble up the crispy bacon and add to the egg mixture. (As I’m writing this, I’m thinking adding spinach or bell peppers would be good!)
The skillet should still be warm. You can turn it back on for just a minute, and then when the grease is good and hot, pour in the egg mixture. It should sizzle a little. Sprinkle some parsley flakes on the top.
Let the eggs cook for a few minutes, until the edges are cooked. The middle will still be runny looking.
Now, put the skillet into the oven for about 10 minutes. Keep a good eye on it, because it burns easily!
Once the center is firm, you can take it out of the oven! I slid my frittata out on a plate, cut it in fourths, and served for lunch. When you make a big deal out of guinea eggs, little boys think it’s fun to eat! They gave this a thumbs up.