Nellie's Nest Cage-Free Eggs

Recipes

Easy Egg Burrito

Kids love burritos. These easy-to-fix burritos make a healthy breakfast for school mornings or a great weekend lunch. They're packed with vitamins, low in fat and high in Omega-3 DHA.

Ingredients:
Nonstick cooking spray
2 large Nellie's Nest Cage-Free eggs
1/3 cup chopped cooked vegetables (leftovers are fine)
2 tablespoons milk
2 corn or flour tortillas
1/4 cup Cabot 50% Reduced Fat Omega 3 DHA Cheddar, grated
2 tablespoons tomato salsa

Directions:
1. Coat inside of small microwave-safe bowl with cooking spray. Add eggs and beat lightly with fork to combine. Add vegetables and milk and stir together.
2. Cover bowl loosely with plastic wrap to prevent splatter. Microwave on high power for 40 seconds.
3. Stir eggs to break up clumps, recover bowl and microwave for about 30 seconds longer or until cooked through (time will vary with microwave).
4. Place half of eggs in center of each tortilla and top with cheese. Roll up and top with salsa.
Makes 2 servings

Nutrition Analysis (per serving):
Calories: 140
Total Fat: 5g
Saturated Fat: 2g
Sodium: 265mg
Carbohydrates: 15g
Dietary Fiber: <1g
Protein: 8g
Calcium: 120mg
Omega 3: 152mg

Look for this $1.00 off coupon in Shaws and Hannaford when you buy a dozen Nellie's Nest Cage-Free Eggs and one 6 oz. package of Cabot 50% Reduced Fat Omega 3 DHA Cheddar Cheese.

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

Asparagus Frittata

Frittata with basil, shallots and parmesan. A favorite for spring when the new asparagus arrives! It makes a lovely weekend brunch for family or friends. Simple and delicious.

Yield: 2-4 servings

Ingredients
1 pound thin asparagus
Salt
2 Tbl. extra-virgin olive oil
3 medium shallots, minced
6 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup shredded basil leaves
Freshly ground black pepper

Directions
Bring several quarts of water to boil. Wash and trim asparagus, discarding tough ends. Slice on the bias into 1-inch-long pieces. Add to the boiling water and cook about 1 1/2 minutes. Drain and set aside. Preheat broiler. Heat the oil in a 10-inch nonstick skillet with an oven proof handle. Swirl to coat the bottom of the pan evenly. Add the shallots and saute over medium heat about 3 minutes. Add most of the asparagus (save several of the flowered ends for garnish) and cook for 30 seconds. Use a fork to lightly beat the eggs, cheese and basil in a medium bowl. Add salt and pepper to taste. Add the egg mixture to the pan and stir gently with a fork to incorporate the vegetables. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Cook for about 8 minutes. Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch closely so frittata does not burn. Invert the frittata onto a large platter. Arrange saved asparagus pieces in the center of the frittata or scatter around the side. The beauty of this dish is that it may be served warm or at room temperature. I like to serve it with a salad of spring lettuces very lightly sprinkled with a mustard vinaigrette and corn muffins. I make sure there is honey and various jams and marmalades on the table for the muffins. Variations include: Onion & mushroom Potato, onions & thyme Ricotta and mint Mushroom & spinach Cauliflower, parsley & pecorino Swiss chard & roasted garlic

Submitted by: June Price

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