OUR FAVORITE EGG RECIPES

Frittata With Peas and Peppers

Ingredients

11 eggs
1-1/2 medium-sized green peppers, diced
1 medium onion, diced
1/2 cup grated Monterey Jack cheese (optional / or other mild sweet cheese)
1 cup of fresh shelled or frozen peas
a handful of chopped fresh asparagus (optional)
a dash of cajun spice
a dash of garlic powder or granules
salt and pepper
3 tbsp butter

Directions

Heat 2 tbsp of butter in a large non-stick pan. Add onions, peppers, peas and cook until soft. Sprinkle with cajun spice, garlic powder, and some salt and pepper and let cool down a bit. Meanwhile, in a big bowl, beat the eggs well, and then mix in the grated cheese and cooled vegetable mixture. Reheat pan and add last 1 tbsp of butter. Make sure bottom of pan is coated with butter, and then add egg mixture. Cover and cook at very low heat for about 25-35 minutes or until middle is just starting to firm up. Take off heat, but leave covered for another 5 minutes until middle firms, then slice and serve! 

See note at side on “GETTING THE TOP OF YOUR FRITTATA COOKED WITHOUT BURNING THE BOTTOM.” Serve warm or refrigerate and have cold. 

What Is the Difference Between a Frittata and an Omelette? 

Both are made in a frying pan on top of the stove, and they have similar ingredients.

But to us, a Frittata is usually thicker than a omelette. An omelette is more delicate, and flexible and can be folded. An omelette has a crepe-like quality to it. A Frittata would break if one tried to fold it in half. 

We usually cook our omelettes very quickly on medium-high heat and with no top on the frying pan.

Getting the Top of Your Frittata Cooked Without Burning the Bottom….

Frittatas take a much longer amount of time at a very low heat setting and are cooked with the cover on. We highly recommend using your heavy ceramic Dutch Oven top on your frying pan for our frittata recipes. Without a heavy top, you may have trouble getting the top of the frittata fully cooked. You could place it in the broiler for a couple minutes. Or you could also try to flip it – or cut it into fourths and flip each of the four pieces.

Frittata Verde or (Oke)fenokee

1 or 2 big bunches of chard, spinach, or other greens 
11 eggs
1/2 onion – chopped fine
1 tsp garlic powder
3 tbsp grated parmesan, or romano cheese (optional)
Salt and pepper to taste 
2 tbsp fresh chopped oregano and/ or basil leaves (optional)
2 tbsp Olive oil 

De-Stem your greens. Chop the stems up into small pieces. Sauté onion and stem pieces in 1 tbsp olive oil, with a little salt and pepper, until nice and soft but not brown. Take off heat and let cool down a bit. 

In a mixing bowl, whisk eggs well until fluffy. Add chopped greens chard, cheese, salt, pepper, garlic, herbs, and cooked onion mixture. Mix very well. 

Heat second tbsp of Olive Oil in large non-stick pan at very low heat, add egg mixture. 

Cover and cook at very low heat for about 25-35 minutes or until middle is just starting to firm up. Take off heat, and leave covered for another 5 minutes until middle firms, then slice and serve! See note at side on “GETTING THE TOP OF YOUR FRITTATA COOKED WITHOUT BURNING THE BOTTOM.” Serve warm or refrigerate and have cold. 

This can of course, be adapted to all sorts of various greens and vegetables. It always ends up delicious. You can change the type of cheese used to better match the greens’ flavors. You can add herbs, chives, etc.

Baked Eggs With Spinach and Cream (Shirred Eggs)

These are a nice treat and a great way to appreciate a farm-raised egg! You can skip the cheese or add any cheese you like. I’ve used strong raw cheeses from local farms for this – in that case though, cut back to about 1 tsp of cheese so it doesn’t overpower the other flavors. 

You’ll need small 6-8 ounce (single-serving) ceramic ramekins for this recipe.

Ingredients for 1 serving (1 ramekin)

1 tsp butter
3 tbsp chopped fresh spinach or 2 tbsp frozen spinach
1 tbsp heavy cream
1 egg
sea salt and pepper to taste
a sprinkle of nutmeg 
1 tbsp grated cheese (optional – I use gruyere for a French spark or parmesan for an Italian, but any cheese works well)

Preheat oven to 350 degrees F. Place however many ramekins or servings you are making onto a baking sheet. Place butter in each ramekin and place in oven for a minute or two until butter is soft. 

Let cool to touch, then swirl butter over bottom and sides of each ramekin. 

In a small saucepan, cook spinach quickly in a bit of water. Don’t overcook. Then strain and squeeze out excess water. 

Now you’re ready to assemble the ramekins: PLace spinach in each, pour in the cream, crack the egg, keeping yolk intact if possible. Grate salt and pepper over top and dust with a sprinkle of nutmeg. Top with the grated cheese. 

Place in oven and bake 15 minutes, just until the yolk starts to set. And serve! This is especially nice with toasted dark crusty bread to dip into the ramekin.

Baked Eggs With Tarragon, Spinach, and Cream (Shirred Eggs)

These are a nice treat and a great way to appreciate a farm-raised egg! You can skip the cheese or add any cheese you like. I’ve used strong raw cheeses from local farms for this – in that case though, cut back to about 1 tsp of cheese so it doesn’t overpower the other flavors. 

As spring starts, we have lots of fresh tarragon popping up in the garden – and so this recipe becomes one of my spring traditions using finely minced tarragon and parsley. 

You’ll need small 6-8 ounce (single-serving) ceramic ramekins for this recipe.

Ingredients for 1 serving (1 ramekin)

1 tsp butter
3 tbsp chopped fresh spinach or 2 tbsp frozen spinach
1 tbsp heavy cream
1 egg
sea salt and pepper to taste
1/2 tsp finely minced fresh tarragon (or substitute with 1/4 tsp dry tarragon) 
1/2 tsp finely minced fresh parsley (or substitute with 1/4 tsp dry parsley)
1 tbsp grated cheese (optional – I usually use gruyere or swiss, which seems to bring out the tarragon flavor.)

Preheat oven to 350 degrees F. Place however many ramekins or servings you are making onto a baking sheet. Place butter in each ramekin and place in oven for a minute or two until butter is soft. 

Let cool to touch, then swirl butter over bottom and sides of each ramekin. 

In a small saucepan, cook spinach quickly in a bit of water. Don’t overcook. Then strain and squeeze out excess water. 

Now you’re ready to assemble the ramekins: Place spinach in each, pour in the cream, crack the egg in, keeping yolk intact if possible. Grate salt and pepper over top and sprinkle tarragon, parsley, and grated cheese over the top. 

Place in oven and bake 15 minutes, just until the yolk starts to set. And serve! This is especially nice with toasted dark crusty bread to dip into the ramekin.

Niçoise Salad With Grilled Vegetables and Basil-mustard Vinaigrette

An elegant and fresh summer meal!

For the vinaigrette

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 shallot – skinned and quartered
12 large leaves fresh basil
1/2 cup extra virgin olive oil
1/4 teaspoon sea salt
freshly ground black pepper to taste

For the grilled vegetables

2-3 baby eggplants (cut in 1/4″ slices lengthwise)
1 medium red onion – peeled and cut in 1/2″ slices through the root end so slices stay attached together
1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
sea salt to taste
freshly ground black pepper to taste

For the salad (any of these parts can be simply left out if you can’t find them!)

1 large handful of baby salad greens – rinsed and spun dry
a couple fingerlings or baby potatoes- any color – unpeeled, boiled until tender and halved
1/2 pound of green beans – the thinner the better (haricots verts) – stem ends trimmed and left whole
2 ripe tomatoes – cut into 1/2″ slices
4 to 6 hard boiled eggs – peeled and halved
1/2 cup of Niçoise olives (or any olive can work – particularly if they are reddish in color)
1/4 to 1/3 cup large caper berries – drained

Step 1: To make the vinaigrette – Place all ingredients in the bowl of a food processor and process until the basil is finely chopped and the vinaigrette well blended. Transfer to a bowl and set aside.
Step 2: To grill the vegetables – Preheat gas grill to high or prepare charcoal grill. Lightly brush the eggplant slices on both sides with olive oil. Sprinkle with salt and grill until grill marks appear on all sides. Transfer to a tray and set aside.
Step 3: For the onions – Place the onion slices in a bowl. Add the vinegar, oil, salt and pepper. Toss carefully, taking care not to break the slices apart, and transfer to a perforated stainless steel pan. Grill until charred. Transfer to a bowl and set aside.
Step 4: To assemble the salad – Spread the baby greens on a large serving platter. Top with the grilled eggplant, grilled onions, potatoes, beans, tomatoes, eggs, olives, and caper berries. Serve with the vinaigrette on the side. 

Carbonara Pasta Sauce

I always love Pasta with Carbonara sauce, but it requires raw eggs, and I am too frightened of the grocery store eggs that are so filthy. So one of the first things I made with our own clean backyard eggs was Carbonara Sauce! Here’s the perfected recipe!

1 tbsp extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), cut into small 1/2″ pieces (if you lightly freeze the bacon, this is easier to do)
1 small onion, minced
3 small cloves garlic,finely minced
3 large eggs
2 egg yolks
1/4 cup heavy cream
1/2 cup 2 Parmesan cheese, finely grated 
1/2 ounces Pecorino Romano, finely grated
About 1/4 cup of fresh chopped parsley
About 1 cup frozen peas (optional)
salt and pepper to taste
1 pound spaghetti or I also like to use a frilly pasta of some sort like radiatore, fusilli, or mafalde

Bring salted pasta water to a boil.
    In a large saute pan, heat olive oil. Add bacon and cook until nice and crisp. Then take bacon out onto paper towels. Discard bacon fat, but leave about 1 tbsp in pan.
    Add onions to bacon fat and cook until nice and soft but not browned. Add garlic and cook just about 1 minute. If using frozen peas, add them now and cook another 1-2 minutes.
    As onions are cooking, put eggs, yolks, cheeses, heavy cream, and plenty of black pepper in a medium bowl and beat well. 
    Meanwhile cook pasta according to box. When done, drain but retain about 3 cups of the cooking water.
    Dump the hot drained pasta into the large saute pan with the onions. Add the egg mixture. Mix around carefully but thoroughly. Add little splashed of the pasta water to get consistency that you want. (You want the consistency to be like mac and cheese.)
    Add bacon and parsley, taste for salt and add more of needed, add another dash of black pepper (it is just superb in this!), and serve immediately!

Get chickens! Raise them on non-GMO, Organic feed and roaming about in your backyard. And eat the best eggs ever!!! And they will help your garden grow as well.

We offer all sorts of workshops and there’s lots of info on this site to help you in having a successful and beautifully healthy flock! 

We also sell our eggs in case you simply can’t have a flock of your own.

Workshop: 
BEST EVER EGG TECHNIQUES AND RECIPES INSPIRED BY THE BEST EGGS EVER! 

Your own fresh eggs or our eggs truly are the best eggs one can taste. So we needed to create the best techniques and recipes for cooking such awesome eggs! 
This workshop will cover everything from simple tips like how to tell the freshness of an egg, how to hard-boil a freshly laid egg, techniques for scrambles, omelette styles, and frittatas.
We’ll also be sharing the building process of some of our favorite egg recipes like Niçoise Salad, Luscious Acadian Style Scrambled Eggs, a Amazing Seasonal Combinations for Frittatas and Omelettes, Shirred Eggs with Spring Greens, Shredded Leeks with Eggs, Carbonara Sauce, and more! Workshop is hands-on and tasting is encouraged; takes place at Midsummer Farm.
Cost is $36 | Current Schedule | Registration