This is the time of year when our chickens are churning out ten eggs a day, which means eggs have to fit into our lunches and dinners, as well as breakfast.  Kayla brought me a recipe for Frittata of Sweet Potatoes, Swiss Chard, Peppers, and Onions, and that seemed pretty good...except this isn't the time of year for peppers, our Swiss chard bit the dust over the winter, I don't like separating eggs and only using part of them, and everything is better with a little parmesan and bacon.  So I came up with the recipe below, which Mark told me to make again --- it's definitely a keeper!

The ingredients:

• 10 eggs
• 1 large onion (or multiple small onions.  If your onions have sprouted, just cut up the green part and put it in too!)
• 1 extra large sweet potato (or multiple small ones)
• 1 pint of strained kefir
  
• Salt and pepper
• A bit of oil
  
• 6 slices of cooked bacon
• 0.25 cups parmesan cheese

Start a few hours early by throwing the sweet potato in the oven to bake until it's soft.  At the same time, cook the bacon by spreading it out on a cookie sheet (with sides) and putting the tray on the bottom shelf of your oven, flipping the bacon once, and removing the slices just as they begin to turn brown.  Let the potato cool until it's easy to peel off the skin, then mash it up and line the bottom of a 9"X12" casserole dish.

Meanwhile, chop the onion into small pieces and saute it in a bit of oil until the pieces are soft.  Add the onions, salt, pepper, and bacon (broken into small pieces) to the top of the sweet potato.  Spread the strained kefir on top of the vegetables.

Use a mixer to blend the eggs until they're fluffy, then pour them on top of the kefir.  Bake in a 350 degree oven until the eggs are fully cooked and the top is lightly browned, then sprinkle parmesan cheese over the surface and cook a few more minutes.

Serve with dandelion greens that have been sauteed in balsamic vinegar and oil, and you have a delicious, nearly homegrown dinner for six.  Enjoy!