Eggs · Recipes

Post Stuffington Frittata

Enough with the bland turkey and stuffing. Add a little spice to post-Thanksgiving weekend brunch. Prepare ahead the following so when guests arrive it’s just a jiffy:

Slice then quarter 2-3 chorizo or andouille sausages. Core slice and chop a yellow pepper. Quarter 6-8 crimini mushrooms. Slice and chop a sweet onion. In a large cast iron skillet, brown the vegetables in a little olive oil and butter. Put in a bowl to cool to room temperature or then refrigerate covered overnight.

When ready to cook for guests, turn oven to high broil. Crack 8 eggs into a medium sized bowl. Fold in a tablespoon + of plain yogurt. Fold until eggs are smooth but not beaten. Put the browned vegetables back into the skillet and warm up on medium high heat. Add the eggs and stir until set on the bottom, so sides peel off easily. Add chopped tomatoes and shred your favorite cheese on top. Place under the broiler until bubbly and brown. Take out and let sit for a few minutes. Slice like a pizza and serve with Tabasco sauces.

Eggs · Recipes · Via Veggie

Morning Cabbage Fry

Breakfast for 2. In a small fry pan, sauté a quarter red onion, cut into thick slices in a little butter. Add 1/4 green cabbage cut into chunks and brown on all sides, adding another pat of butter. Add 2 eggs, broken, and stir until eggs are set on the bottom. Pop under the broiler to brown. Serve with hot sauce or salsa.

Eggs · Recipes

Pioneer Valley Spring Supper

In a heavy oval skillet, sauté Hatfield bacon until crispy, add Hadley grass tips and julienned farm stand bell pepper until brown. Whisk together 3 fresh Williamsburg eggs with Side Hill Farm milk. Add to skillet and stir until set on the bottom. Season with cracked black pepper and chopped fresh chives.

Put pan under the broiler until golden brown on top. Serve with salsa, jalapeños.