,

Classic Flan

Sun-Dried Tomato and Kale Frittata

Sun-Dried Tomato and Kale Frittata
Serves 6
Whip up this tasty frittata for breakfast or brunch. Plus, the leftovers can be stored for packed lunches or easy weeknight dinners. Delicious, nutritious, and convenient – score!
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1/2 medium Red onion, diced
  2. 2 packed cups Roughly chopped kale
  3. 1/2 Tbsp Olive oil
  4. 1/4 cup Sun-dried tomatoes, chopped
  5. 1/4 tsp Salt
  6. 1/4 tsp Pepper
  7. 8 large Eggs
  8. 1/4 cup 2% Milk
  9. 1/4 cup Reduced-fat Feta crumbles
Instructions
  1. Heat oven to 350 degrees F.
  2. Heat the olive oil in a cast iron or oven-safe skillet over medium-high heat. Once the oil is heated, add the diced onions and kale. Season with salt and pepper, then allow to cook until kale reduces in volume and onions become translucent (about 5 minutes).
  3. In the meantime, crack the eggs into a mixing bowl and add the milk. Gently whisk until combined.
  4. Add the sun-dried tomatoes to the kale mixture and stir to combine. Spread evenly in the skillet, then pour the prepared egg mixture over the top. Gently shake the skillet to evenly distribute the egg mixture. Top with additional sun-dried tomatoes (optional) and cheese. Do not stir.
  5. Allow to cook on the stovetop for 2-3 minutes or until edges are set. Transfer the skillet to the middle rack of your preheated oven and allow to cook 12-15 minutes more or until the center is set and edges begin to pull away from the sides of the skillet.
  6. Allow to cool slightly before slicing into six even wedges and serving. If storing leftovers, allow to cool before sealing and chilling in the refrigerator.
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/

Shaka-Zoodles

Shaka-Zoodles
Ready to add some spice to your egg routine? These Shaka-Zoodles bring Spanish flavors to baked eggs. With spiralized zucchini (zoodles) for extra fun!
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 Each Red onion, chopped
  2. 2 Tablespoons Olive oil
  3. 3 Cloves Garlic, chopped
  4. 1 Cup Tomato sauce
  5. 2 Tablespoons Sofrito (garlic, peppers, onion & cilantro chopped)
  6. 6 Large Eggs
  7. 1 Large Zucchini, spiralized
  8. 1/8 teaspoon Salt
  9. 1/8 teaspoon Pepper
Instructions
  1. Preheat oven to 350.
  2. Prepare raw vegetables.
  3. In sauce pan over medium heat add a generous amount of olive oil, brown onion, garlic and add sofrito.
  4. Add zoodles and cook until soft.
  5. Add in tomato sauce and simmer for 5 minutes.
  6. Crack all eggs in sauce pan and place in oven for around 20 minutes or until eggs are cooked.
  7. Garnish with sage, salt and pepper.
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/

Elf’s Bite-Sized Chocolate Peppermint Crinkles

Elf's Bite-Sized Chocolate Peppermint Crinkles
Yields 72
Get your elf off the shelf and into the kitchen by making Elf’s Bite-Sized Chocolate Peppermint Cookies. You’ll have a jingle with this recipe!
Write a review
Print
Prep Time
30 min
Cook Time
8 min
Total Time
1 hr 38 min
Prep Time
30 min
Cook Time
8 min
Total Time
1 hr 38 min
Ingredients
  1. 2-1/4 cups all-purpose flour
  2. 1/4 cup unsweetened cocoa powder
  3. 1-1/2 tsp. baking powder
  4. 1/2 tsp. salt
  5. 2 cups granulated sugar
  6. 1 12 oz. pkg. chocolate chips, melted & cooled
  7. 3 EGGS, room temperature
  8. 1/2 cup vegetable oil
  9. 1 tsp. peppermint extract
  10. 1/3 cup powdered sugar, sifted
  11. 1/4 cup crushed peppermint candies or candy canes
  12. 1/3 cup granulated sugar, for rolling
Instructions
  1. MIX flour, cocoa powder, baking powder and salt in large bowl.
  2. BEAT 2 cups sugar, cooled melted chocolate, eggs, oil and peppermint extract in mixer bowl on medium speed until blended. Gradually ADD flour mixture, beating on low speed until blended.
  3. REFRIGERATE, covered, until firm enough to shape, about 1 hour or overnight.
  4. HEAT oven to 350°F. MIX powdered sugar and crushed candy in small bowl. Work with 1/3 of the dough at a time, keeping remaining dough refrigerated. SHAPE dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. PLACE 2 inches apart on parchment paper-lined or ungreased baking sheets.
  5. BAKE in 350°F oven until lightly browned, 8 to 10 minutes. COOL on baking sheets 1 to 2 minutes. REMOVE to wire racks; cool completely.
Notes
  1. How to keep your cookies white: Roll the cookie dough ball in granulated sugar before rolling it in the powdered sugar and crushed candy cane mix.
  2. Chilled dough is easier to handle and holds its shape better.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/

Puff Pasty Galettes With Eggs

Puff Pasty Galettes With Eggs
Holiday baking doesn’t have to mean sugary sweets. Try these Puff Pastry Galettes with Eggs for a savory start to any winter’s day!
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/2 cup goat cheese, softened
  2. 2 tbsp. finely chopped fresh parsley, divided
  3. 4 tsp. finely chopped fresh chives
  4. 2 tsp. finely chopped fresh dill
  5. 1 clove garlic, minced
  6. 1/2 tsp. lemon zest
  7. 1/2 pkg (17 oz. pkg.) frozen puff pastry, thawed according to package directions
  8. 5 EGGS, divided
  9. 4 cherry tomatoes, sliced
  10. 1/4 tsp. each salt and pepper
Instructions
  1. PREHEAT oven to 425°F. COMBINE goat cheese, 1 tbsp. parsley, chives, dill, garlic and lemon zest until smooth and spreadable.
  2. PLACE pastry on lightly floured surface. ROLL into 9-inch square. CUT into 4 even portions. SCORE 1/2-inch border on all sides of pastry squares with sharp knife. PRICK pastry all over inside score lines with fork. PLACE on large parchment paper­–lined baking sheet. TRANSFER to freezer for 5 minutes.
  3. BEAT 1 egg with 1 tbsp. water; set aside. SPREAD goat cheese mixture evenly inside score lines of each pastry square. BRUSH border of each pastry with egg wash.
  4. BAKE for 12 to 15 minutes or until pastry is lightly golden. REMOVE baking sheet from oven. CRACK egg into center of each pastry. TOP evenly with tomato slices. RETURN to oven; bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired doneness. SEASON with salt and pepper. GARNISH with remaining parsley.
Notes
  1. Substitute tarragon or basil for dill if desired.
  2. Alternatively, use store-bought herbed goat cheese or your favorite flavored goat cheese for a quick substitution.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/

Peppermint Meringue Kisses

Peppermint Meringue Kisses
Yields 60
This creative Peppermint Meringue Kisses cookie recipe will get you in the holiday spirit.
Write a review
Print
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 4 Large EGG whites, room temperature
  2. 1/2 tsp. Cream of Tartar
  3. 1 3/4 cups Powdered Sugar, sifted
  4. 1 cup Crushed Peppermint Candies OR Candy Canes
Instructions
  1. HEAT oven to 225° F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, until the whites are glossy and stand in stiff peaks.
  2. FOLD IN crushed candies. Spoon into pastry bag fitted with large fluted or plain tip. PIPE meringue onto baking sheets lined with parchment paper or aluminum foil. SPRINKLE with additional crushed candies.
  3. BAKE in 225° F oven until firm, about 1 hour. Turn off oven. LET DRY in oven, with door closed, until cool and crisp, at least one hour.
Notes
  1. • Customize your cookies! With only 4 basic ingredients and multiple tasty variations, these meringue kisses are great for any occasion! Peppermint kisses make a perfect addition to any holiday cookie tray!
  2. • Chocolate Sprinkle Variation: Omit peppermint candies. Pipe from a pastry bag fitted with large fluted tip. Sprinkle with chocolate jimmies before baking.
  3. • A dry day is best. Meringue kisses made on humid days absorb moisture from the air, causing them to flatten out when baked and lose their crispness.
  4. • Substitution: 1 cup granulated sugar can be substituted for the powdered sugar. Beat after each addition until sugar is dissolved before adding the next. Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.
  5. • Baking sheets can be lightly greased and floured, if desired.
  6. • No pastry bag? Drop meringue by tablespoonfuls onto baking sheets.
  7. • To store: Place meringue kisses in tightly sealed container, with waxed paper between layers.
  8. • To re-crisp: If stored kisses lose their crispness, bake in 200°F oven 15 to 20 minutes.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
,

Crab Stuffed Deviled Eggs

Crab Stuffed Deviled Eggs
Yields 12
Be the life of the holiday party by bringing these decadent Crab Stuffed Deviled Eggs via Incredible Egg.
Write a review
Print
Ingredients
  1. 12 hard-cooked EGGS, peeled
  2. 1 can (8 ounces) white lump crabmeat, drained, flaked
  3. 1/3 cup mayonnaise
  4. 2 tbsp. chopped fresh dill
  5. 2 tsp. lemon pepper
  6. 2 tsp. Dijon mustard
  7. 1 tsp. prepared horseradish
  8. Additional fresh dill, optional
Instructions
  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
  2. ADD crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. MIX until blended.
  3. DIVIDE yolk mixture evenly between egg whites.
  4. SPRINKLE top of each filled egg white with additional fresh dill before serving.
Notes
  1. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  2. To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
  3. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
,

Hash Brown-Crusted Mediterranean Quiche

Hash Brown-Crusted Mediterranean Quiche
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Ingredients
  1. 3-1/2 cups frozen shredded hash brown potatoes
  2. 1 tbsp. butter
  3. 1 cup chopped onion
  4. 1 large clove garlic, minced
  5. 1 small zucchini, quartered, thinly sliced (2 cups)
  6. 1 cup chopped drained oil-packed artichoke hearts
  7. 1 cup diced red bell pepper
  8. 4 EGGS
  9. 1/2 cup milk
  10. 1/2 cup shredded part-skim mozzarella cheese (2 oz.)
  11. 1/2 tsp. dried basil leaves
  12. 1/2 tsp. dried oregano leaves
  13. 2 cups marinara sauce, warmed
Instructions
  1. HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
  2. While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
  3. BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
  4. POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
Notes
  1. Try using bacon or sausage for a spicy twist on this Mediterranean-style quiche. Hash browns offer an exciting addition as crust.
  2. How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/

Egg Pizza Pockets

Egg Pizza Pockets
Make snack time a pizza party!
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 sheets frozen pie dough, thawed
  2. 3 EGGS, divided
  3. pinch each salt and pepper
  4. 1 tbsp. butter
  5. 1/4 cup pizza sauce
  6. 16 pepperoni slices
  7. 1/4 cup shredded mozzarella cheese
  8. 1/2 cup ranch dressing
Instructions
  1. PREHEAT oven to 350°F.
  2. UNROLL pie crusts. CUT four 4-inch squares from each round of pastry to make a total of 8 squares.
  3. WHISK together 2 eggs, salt and pepper. HEAT butter in large nonstick skillet set over medium heat; COOK eggs for 3 to 5 minutes or until set and soft curds form. Let cool slightly.
  4. SPREAD pizza sauce over half of the pastry squares; TOP with pepperoni, mozzarella and scrambled eggs. WHISK remaining egg with 1 tsp cold water; BRUSH edges of rectangles with some of the beaten egg. TOP with remaining pastry squares and PRESS edges to seal with tines of fork. BRUSH tops with beaten egg.
  5. PLACE pockets on parchment paper–lined baking sheet. BAKE for 25 to 30 minutes or until golden brown and crisp. SERVE with ranch dressing for dipping.
Notes
  1. For a vegetarian option, omit pepperoni and substitute sliced mushrooms, chopped tomatoes or chopped peppers.
  2. Make-ahead: Pizza pockets can be refrigerated or frozen, then reheated in toaster oven.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/

Spicy Sriracha Baked Avocado Eggs

Spicy Sriracha Baked Avocado Eggs
Serves 4
¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 Small Avocados, Halved & Pitted
  2. 4 Large Eggs
  3. 1/4 tsp Black Pepper
  4. 1 Tbsp Sriracha Hot Sauce
  5. 1 Tbsp Fresh Cilantro, Finely Chopped
Instructions
  1. PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
  2. PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
  3. CRACK egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
  4. DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/
,

Primavera Quiche

Primavera Quiche
Yields 12
Who wouldn't like a quiche that tastes like spring?
Write a review
Print
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 fennel bulb, 1/4-inch dice, fronds reserved (optional)
  3. 1 sweet onion, 1/4-inch dice
  4. 2 spring carrots, peeled, 1/4-inch dice
  5. 1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
  6. 1/2 teaspoon coarse salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 cup shelled fresh green peas
  9. 3 garlic cloves, minced
  10. 1 (9-inch) refrigerated deep-dish pie crust
  11. 2 cups half-and-half
  12. 4 Rosemary Farm eggs
  13. 5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
  14. 1 cup grated Parmigiano Reggiano cheese
  15. 1 ounce fresh basil, chiffonade
Instructions
  1. Preheat oven to 375 F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
  3. Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
  4. Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.
Rosemary Farm https://www.rosemaryfarm.com/