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(Local) All Natural Fresh Multi-Colored Eggs

$5.59

Daisy Fields chickens are free range. They feast on natural feeds and supplement their diet by keeping the farm bug free (well not completely... but they sure help!) The eggs are gathered, washed & picked just before deliveries - it just doesn't get any fresher! 
DAISY FIELDS

Green Egg Frittata - No Ham Needed!
(Serves 2-3)
Ingredients:
2 Tablespoons Organic EVO
1 Tablespoon Organic Pesto
1-2 Chopped Scallions (if n/a onions or leeks work well - finely chopped)
4-5 Large Organic Eggs
1 Cup of firmly packed chopped Organic Greens(chard, baby kale, spinach, spicy mustard greens, arugula -any combination of your favorite greens!)              
Salt & Pepper to Taste
Freshly grated Parmesan or Pecorino Romano Cheese - Optional

Instructions:
1. Pre-Heat Oven to Broil
2. In a medium size all metal skillet heat the EVO over med-high heat. Add the chopped greens and cook until greens are wilted - stirring often to mix and sauté.
3. While greens are cooking, mix the eggs in a separate bowl with salt & pepper to taste. Add pesto & mix.
4. Lower burner heat to medium and pour egg mixture over greens. Cook for about 3-5 minutes until bottom is lightly browned then transfer to oven for about 2-3 minutes until top puffs up and is lightly browned. Top with freshly grated Parmesan or Pecorino Romano cheese

Serve with fresh fruit or sliced tomato salad in place of potatoes for a light and nutritious breakfast, lunch or dinner!

FARMHOUSE FRITTATA
(Serves 4-6)
Ingredients:
8 Large Organic Eggs
1-2 tablespoon EVO
1 Cup of Organic Ricotta Cheese
1/4 Cup Organic Heavy Cream (save the rest for homemade whipped cream - recipe listed in berry selections!)
1 Cup of Organic Cherry Tomatoes - slice in half
1 Cup of Sliced Organic Mushrooms - any variety or a mix
1 Cup of Organic Fresh or Frozen Peas
1/4 Cup of Shredded Organic Cheese - choose your fav!
1 Cup Freshly Grated Parmesan Cheese

Instructions:
1. Saute mushroom slices in RVO
2. Mix together eggs, salt, heavy cream, ricotta and shredded cheese. Don't over mix ricotta - it will be lumpy. Stir in peas, cherry tomatoes and sautéed mushroom slices. Pour mixture into all metal skillet / pan
3. Lightly sprinkle 1/2 of the freshly grated parmesan cheese over the frittata and bake in a pre-heated 400 F oven for about 35 minutes. Turn oven to broil and broil for remaining 3-4 minutes until lightly browned.
Sprinkle remaining parmesan cheese over frittata and serve with fresh parsley & roasted potatoes (see recipe )



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