Harvest has begun, and our consumption of eggs has increased. Why a sudden increase in our egg intake? Frittata. It’s one of our favorite methods for enjoying the fresh, local produce we’re bringing into the kitchen. And if we’re buying eggs, we’re buying our favorite Larry Schultz eggs.
The Larry Schultz Organic Farm of Owatonna, MN supplies free-range, cage-free, certified organic eggs to vendors throughout the Twin Cities. He delivers them fresh, usually within a week of being laid.
Larry Schultz hens’ feed contains organic flax seed. Adding flax seed to poultry diets increases their Omega3 concentration, giving you a more nutritious egg, and more bang for your buck. The large eggs are hefty and have a large yolk that stands high. The golden-orange hue of the yolk indicates a good level of the antioxidant lutein.
If this sounds good to you, here’s the recipe we’ve been using to make frittata with our fresh, local produce and eggs:
• Dice your produce into equally sized pieces. You’ll need about 3 cups of veggies.
• In medium size bowl, whisk Larry Schultz eggs together (about 2 eggs per person).
• Season egg mixture with grated Shepherd’s Way Friesago or Parmesan, pepper, and salt.
• Heat a 12-inch oven safe sauté pan over medium high heat.
• Add Tbsp butter to the pan and melt.
• Sauté your veggies in the butter—onions first, greens last.
• Pour your egg mixture into the pan, over the veggies. Cook for 4 to 5 minutes, until the eggs set.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]
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