Having a carton of eggs in the fridge – especially fresh local eggs from a farmers market – is like having supper insurance for the weary, holiday-frazzled cook. I’m always happy to take them plain and simple, fried or scrambled. But since eggs can be prepared and seasoned in any number of ways, it’s also fun to experiment.


Mexican-style eggs are great for breakfast or lunch, but I like them best for supper. Serve with a salad of carrots, red onion and jicama and a basket of more warm tortillas.

1123133_391654 huevos.jpgKonstantin Kopachinsky/Shutterstock.com

Makes 2 servings

About 4 tablespoons vegetable oil

4 corn tortillas

2/3 cup refried beans

¾ teaspoon ground cumin

¾ teaspoon chili powder

4 eggs


2/3 cup shredded Monterey Jack cheese or Mexican cheese blend

1 cup good-quality purchased salsa, hot or mild, to your taste

2/3 cup fresh cilantro sprigs

Half an avocado, peeled and diced

Half a lime, cut in wedges

Preheat the oven to 350 degrees F. Heat the oil to sizzling in a large skillet. Fry tortillas, 1 at a time, until they are speckled with brown on both sides, about 20 seconds total. Drain on paper towels and arrange on a baking sheet. Spread the tortillas with beans, sprinkle with the cumin and chili powder, and place in oven to keep warm.

In the same skillet, fry the eggs over medium-low heat until the whites are beginning to set. Season with salt. Sprinkle the cheese over the eggs, cover the pan for about 30 seconds so that the cheese melts, and transfer the eggs to the tortillas.

At the table, pass the salsa, cilantro, avocado, and lime for squeezing over the top.


This frittata really tastes like pizza! A big green salad and sliced Italian bread are all you need to complete the meal.

Makes about 3 servings

3 tablespoons olive oil

1 medium onion, sliced

7 eggs

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon dried red pepper flakes

1 cup shredded mozzarella cheese

2 plum tomatoes, thinly sliced crosswise

4 ounces thinly sliced pepperoni

2 tablespoons grated Parmesan cheese

In a 10-inch skillet with an ovenproof handle (such as cast iron), heat the oil over medium-high heat. Add the onion and cook until it begins to brown and soften, about 5 minutes.

Whisk the eggs in a bowl with the oregano, salt and pepper flakes. Stir in mozzarella. Reduce the heat to low and pour the egg mixture over the onions. Arrange the tomato slices over the eggs and scatter with the pepperoni. Cover the pan and cook over very low heat until the eggs are almost set, about 10 minutes. Preheat the broiler.

Sprinkle the top of the frittata with Parmesan and place the skillet about 5 inches under the heat source. Broil, watching carefully, until the top is just set, about 1 minute.

Cut into wedges to serve.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Chowderland: Hearty Soups & Stews with Sides and Salads to Match.” She lives on the Blue Hill peninsula, and can be contacted via Facebook at:


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