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!
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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
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/
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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!
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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
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/
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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!
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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/
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Hash Brown-Crusted Mediterranean Quiche

Hash Brown-Crusted Mediterranean Quiche
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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/
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Egg Pizza Pockets

Egg Pizza Pockets
Make snack time a pizza party!
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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/
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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.
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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
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/
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Primavera Quiche

Primavera Quiche
Yields 12
Who wouldn't like a quiche that tastes like spring?
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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/
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Cheese and Bacon Bread Bake (Strata)

Cheese and Bacon Bread Bake (Strata)
Serves 8
Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn't matter what you call this, it's totally delish and can be made ahead so it's great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 oz bacon, diced
  2. 6 'Rosemary Farm' eggs
  3. 1¼ cups milk (full or low fat)
  4. ¼ tsp salt (ordinary table salt) or ½ tsp sea salt flakes or kosher salt
  5. Black pepper
  6. 7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
  7. 2 cups grated cheddar cheese
  8. Parsley, finely chopped (garnish - optional)
Instructions
  1. Heat a large non stick pan over high heat. (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned. Remove from the fry pan and drain on a paper towel.
  2. Whisk the eggs, milk, salt and pepper in a bowl.
  3. Place the bread in a large zip-lock bag. Pour in the egg mixture, 1½ cups cheese and cooked bacon (reserve the uncooked bacon). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
  4. Preheat oven to 180C/350F.
  5. Spray a 8" spring form cake tin. Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid.
  6. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
  7. Allow to rest for 5 minutes before removing the spring form and cutting into slices to serve. Garnish with parsley if using.
Adapted from RecipeTin Eats
Adapted from RecipeTin Eats
Rosemary Farm https://www.rosemaryfarm.com/
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