FTC: This post is sponsored by Happy Egg Co, and all opinions are my own.
Growing up in rural Kentucky, and having been raised on the family farmland, I have a deep interest in the agricultural industry. When it comes to sourcing my food, I think heavily about the ethical side of farming – it’s a rite of passage in my part of the world. What is the farm like? How are the animals treated?
A large part of Appalachian culture is storytelling. One of my favorite stories that my Grandma Judy tells me is about growing up on a free-range chicken farm. While that farm no longer exists, it’s great to see and to support companies like Happy Egg that keep the mission alive.
The Happy Egg Company was established in 1949 and their legacy has endured ever since. They pride themselves on their methods, ethics, care, and conscientiousness – they clearly love their birds, which, in my mind, makes our decision as customers much easier.
When you purchase from Happy Egg, you are receiving a product from one of thirty-one small family farms in Missouri and Arkansas. Their guarantee is that their eggs are the “Free-est of the Free Range” — each farm has over eight acres of outdoor access for hens to forage freely each and every day. This is different from “cage free” eggs; on these farms, hens have no outdoor access.
All their free-range hens are fed a wholesome vegetarian diet, which has been specifically designed by an animal nutritionist and tailored to the flock’s individual needs.
Our family farm was homesteaded in 1798; for centuries, my family worked to promote Kentucky agriculture and agricultural education. While we no longer produce, this value is engrained in my spirit. Every time I crack a Happy Egg, I am assured that I am doing my part as an ethical consumer and the company is doing their part as a producer. That is a symbiosis that I cannot and will not take for granted.
Now, of course, I needed to use these eggs in a recipe; hence, say hello to my Appalachian Frittata! I prepared this in a cast iron skillet gifted to me by my grandmother and our special friend, Cletta. So special!
- 8 Happy Eggs
- 8 slices of bacon, cooked and chopped
- 1 small vidalia onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 1 roma tomato, sliced
- 1 small package mushrooms, cooked
- 1 16 oz. bag of cheddar cheese
- 1 tsp. salt
- 1.5 tsp. black pepper
- 1.5 tsp, minced garlic
- garlic powder, to taste
- onion powder, to taste
- everything but the bagel seasoning, to taste
- red pepper flakes, to taste
- Preheat oven to broil setting.
- In a cast iron skillet, cook the bacon. Remove from skillet and chop afterwards.
- In the same skillet, sauté the diced peppers, onion, and mushrooms.
- Using a separate large glass mixing bowl, whisk together the eggs. Add the salt, black pepper, minced garlic, garlic powder, onion powder, and red pepper flakes. Mix well. Then add the bag of cheddar cheese to the egg mixture, combining thoroughly.
- Add the egg + cheese mixture to the sautéed veggies in the cast iron skillet. Allow to cook until the eggs set well on the bottom and begin to do so on top.
- Add sliced roma tomatoes around the top of the pan.
- Broil until browned, fluffy, and fully cooked. You can check with a toothpick – it should come out dry. Typically, this takes 3-5 minutes.
- Top with red pepper flakes and everything but the bagel seasoning.
Happy Eggs are the key to this recipe. They are healthier, taste better, and align with my farming values.
If you are in the Louisville area, you find them at Meijer (look for the iconic yellow packaging!); otherwise, use the store locator to find the closest Happy Eggs retailer to you! Happy Eggs can be purchased in two varieties: the “Free-est of the Free Range” and the “Organic Free-est of the Free Range.” Be sure to follow @happyeggcousa on Instagram, Twitter, Facebook, and Pinterest!
As always, Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?