We have some good friends (who also happen to be neighbors), and they are raising ten hens. I get our eggs primarily from them, and these eggs are some of the best eggs I have ever tasted. The eggs are fresh, and I know they are free-range chickens, because I see the hens wandering all over their grassy yard, energetically pecking at the ground and eating all the natural things chickens love to eat. Since these eggs are a great source of protein and omega-3 fatty acids, I like to find ways to use them to feed my family. 
The frittata recipe I have posted below is very simple and basic, which at least for my family makes it kid-friendly. The recipe is also quick and easy to make, which is a bonus on busy days. All you need are eggs, Parmesan and feta cheese, a little olive oil for the pan, and some fresh chives, if you like chives. Or if you are aiming to please different tastes, as I was this morning, you can put chives on just half of the frittata. This time of year, a frittata tastes delicious with fresh, juicy, ripe tomato slices on the side. And if you have some frittata left over, it also tastes good cold between a couple of slices of bread and tomato. There are countless ways to add vegetables and more herbs to frittatas, but for this recipe I have kept it simple, and sometimes that is the best.
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