Nellie's Nest Cage-Free Eggs

Recipes

Omelette

Bacon is no longer part of our "usual" breakfast due to diabetes mixed with heart disease. This recipe was developed at home due to these concerns...My family loves it!!!

Yield: 2 xlarge helpings..or 4 regular

Ingredients
3 eggs separated
vegetables, sea salt/pepper/spices to your taste...
shredded cheese (optional)

Directions
In a skillet, add oilive oil (2 T.) and 1 T Coconut Oil (Unrefined). Saute vegetables for a few minutes...and remove from skillet. Separate egg yolks...add to sauteed vegetables that have been set aside. and mix well. Add spices, salt & pepper and mix. Beat egg whites to firm(peaks almost form). Fold in vegetables. Add enough olive oil to coat skillet...Cook the mixture until golden brown...or to your taste..turn over, add cheese if you desire. I Use raw milk cheddar to season with. Other alternative (it is difficult to turn over such a large size), I add cheese on top, cover skillet and let cook until desired doneness. Great recipe for those watching their heart disease!!!

Submitted by: Stella Tremblay

Jelly Omelet DuBarry Style

This is a favorite of my wife Sandra. She grew up eating these omelets as a Sunday night dinner treat with her Mom, Dad, and sister Meredith.

Yield: 1 Omelet

Ingredients
2 Nellie’s Nest Cage Free Eggs
A splash of milk
Strawberry Jelly (or your favorite)
A pat of butter

Directions
Crack the 2 Nellie’s Nest Eggs into a bowl. Add a splash of milk. Whisk until scrambled. Heat a small frying pan over medium heat and melt a pat of butter. When pan is heated, add the egg and milk mixture. Allow eggs to cook for a minute or two until they have begun to set. Then add strawberry jelly (as much as desired). When eggs have thickened and no visible liquid remains fold the omelet in half. Transfer the omelet to a plate, sprinkle with powdered sugar, and enjoy!

Submitted by: Jesse LaFlamme

Crustless Quiche

A quick make-ahead breakfast for the week

Yield: 10 servings

Ingredients
Olive oil
10 eggs, lightly beaten
Splash of cream
10oz. pkg frozen chopped spinach, thawed and excess liquid squeezed out
1/2-3/4 lb. good quality feta cheese, crumbled
2 small shallots - minced
1 T dried dill (or to taste)
salt and pepper to taste

Directions
Heat the oven to 350 degrees. On the stovetop in a large cast iron skillet, heat small amount of olive oil in the pan. Add the shallots and stir over medium heat until lightly browned. Add the spinach and stir until just heated through. Add the dill, salt and pepper. Add the crumbled cheese and stir. Add a splash of cream to the beaten eggs. Mix and add to the pan. Move the pan from the stovetop to the oven. Cook for approximately 25 minutes or until the egg is cooked through. On a weekly basis we change it up by using different vegetables, cheeses and herbs/spices. We cook this on Sunday nights and have breakfast ready for our busy weekdays. We cut the 'quiche' in 10 pieces and reheat in the microwave in the morning. Easy and delicious!

Submitted by: Lisa Ewing

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