Full Belly Farm Summer Camp (+ Mini Frittata Recipe)

Thank goodness there were no speed traps on the highway when I was on my way to pick up our daughter from camp at Full Belly Farm.  I missed her and couldn’t wait to hug her and hear about her adventures.

girl collecting eggs

Collecting eggs from a mobile chicken tractor

Of course, it came as no surprise when she wanted to show me all of her favorite animals, including a calf, some goats, and the chickens.  We climbed over the fencing that surrounded the mobile chicken tractors and looked inside to see if the eggs had been collected yet.  We found nearly 100 eggs and she saw one chicken right in the act of laying one!

Just before leaving for camp, she attended the last 4-H meeting of the year, and decided to join a new project: Photography.  She was ready to get started and before I knew it, I had handed off my camera and we had an impromptu photography session in the increasingly hot chicken tractor. (“Mom, this is way harder than I thought it would be.”).

My daughter's attempts at chicken photography - getting better with practice!

Given that farm was drowning in eggs, I thought I’d share an egg recipe from my book, The Whole Family Cookbook.


Mini Frittatas
From The Whole Family Cookbook, by Michelle Stern

Serving Size: 8

If you are like most parents who get into a food rut, these mini frittatas may be your silver bullet!  They are easy to prepare and make nutrient packed breakfast.  Plus, they store well and make a welcome change from PB&J in the lunchbox!

nonstick vegetable oil cooking spray
8 large eggs
1/4 cup milk
1/4 teaspoon salt
1/3 cup freshly grated Parmesan, Asiago or Jack cheese
2 tablespoons chopped fresh Italian parsley leaves
Optional additions: chopped turkey or ham, shredded potato, or chopped veggies such as zucchini, mushrooms and spinach


  1. Preheat oven to 375℉
  2. Mix together the grated cheese and chopped veggies, if using.  Season with salt and pepper.
  3. Spray the muffin tins with nonstick cooking spray.
  4. Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture.
  5. Using a 1/4 cup measuring cup, fill the cups to just below the edge with the beaten eggs.
  6. Bake until golden, about 12 minutes.
  7. Remove from the oven and let cool before removing from the pan.
  8. Store in an airtight container and use in school lunches throughout the week.


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4 Responses to Full Belly Farm Summer Camp (+ Mini Frittata Recipe)

  1. angel clifford says:

    i was wondering how one’s child can attend this summer camp. i’ve gone to the website and don’t see any info. thanks, angel

    • Michelle Stern says:

      Full belly farm camp fills up quickly. Even if you are too late for this year, you can get on their mailing list and get the early announce my next year!

  2. Cindi Parente says:

    Hi I’d like information about your summer camp.

    • Michelle Stern says:

      My daughter attended the Full Belly Farm Summer Camp… but I do not run this camp. If you are interested in this camp, you need to contact the farm directly. Thanks.

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