Pete and Gerry's Organic Eggs

Easy Chocolate Custard Pie

This chocolate custard pie is sinfully delicious. You can serve it hot or cold topped with fresh whipped organic cream for a dessert that will delight your guests. And it's so easy you can make it anytime for your family.

Chocolate Crumb Crust

Makes one 9-inch crust

Ingredients*:

• 1-1/2 cups fine Newman's Own Organics Alphabet Cookie crumbs (about 4 oz.)
• 1/3 cup (2/3 stick) butter, room temperature

Heat oven to 350°F.
Put cookie crumbs in medium bowl. Add butter; mix until thoroughly blended.
Press crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate.
Bake in 350°F oven for 8 to 10 minutes until center is firm to the touch. Cool completely on wire rack.

Custard Filling

Makes 8 servings

Ingredients*:

• 1 cup Santa Cruz Organic chocolate syrup
• 3/4 cup Stonyfield Farm organic milk
• 1/4 cup sugar
• 4 Pete and Gerry's Organic Eggs
• 1 tsp. vanilla

Heat oven to 350°F.
Combine syrup, milk and sugar in small saucepan. Cook over low heat, stirring constantly until bubbles form at edges. Set aside.
Beat eggs and vanilla in medium bowl until blended. Stirring constantly, slowly add heated milk mixture until well blended. Pour into crumb crust.
Bake in center of 350°F oven for 40 to 45 minutes until a thin-bladed knife inserted near center of pie comes out clean. If any custard clings to the blade, bake a few minutes longer and test again. The center will jiggle slightly when dish is gently shaken. Center will firm up as it cools.
Cool on wire rack. Garnish with fresh whipped organic whipped cream and fresh mint.

Serve warm or refrigerate until cold. Refrigerate any leftover pie promptly.

*You can find organic versions of all the ingredients at your local supermarket or natural foods store.

Organic Italian Frittata with Asparagus

Recipe courtesy of Belinda Randell, The Organic Cook

Ingredients*:

• 1 small brown onion, diced finely
• 2 garlic cloves, mixed to a paste
• 1 small red capsicum, sliced very finely
• 1 bunch asparagus
• 1/2 bunch parsley, washed and picked
• Sea salt and pepper to season
• 1 tomato, chopped roughly
• 1 tablespoon tomato paste
• 3 tablespoons Atlantic Organic extra virgin olive oil
• 8 Pete and Gerry's Organic Eggs
• 1 small tub ricotta
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper corns and sea salt

Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.

Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent. Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.

Whisk the eggs in a bowl and season with sea salt and pepper, add the parsley and then slowly pour into the fry pan coating the whole pan. Using a tablespoon place dots of ricotta on top of egg mixture.

When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.

Serve with a green salad and good quality sourdough for breakfast, lunch or dinner!

*You can find organic versions of all the ingredients at your local supermarket or natural foods store.

Maples Inn Blueberry Stuffed French Toast

This signature dish from the Maples Inn in Bar Harbor, Maine was featured in Gourmet Magazine. We included organic ingredients to make it even healthier.

French Toast

• 10 Pete and Gerry's Organic Eggs
• 12 slices of Barowsky's Organic White Bread
• 2 8-oz packages of organic cream cheese
• 1 cup of organic fresh or frozen wild Maine blueberries
• 1/3 cup Maple Grove Farms Organic Maple Syrup
• 2 cups Stonyfield Farm Organic Milk

Remove the crusts and cube the bread. Spray the bottom of a 9"x13" glass baking dish with vegetable spray and place half of the bread cubes in the pan. Cube the cream cheese and put it on top of the bread. Distribute the blueberries over the cream cheese. Put the remaining bread cubes over the blueberries.

Beat the eggs, add the maple syrup and the milk. Pour this mixture over the bread and cheese. Place foil over the dish and refrigerate overnight.

In the morning, place the covered dish in the middle of a preheated 350° F oven and bake for 30 minutes. Remove the foil and bake for another 30 minutes or until the French toast is puffed and golden.

Let the French toast sit for about 10 minutes before slicing. Serve with warm blueberry sauce.

Blueberry Sauce

• 1 cup water
• 1 cup sugar
• 2 tablespoons corn starch
• 2 cups organic fresh or frozen wild Maine blueberries
• 1 tablespoon butter

While the French toast is baking, make the blueberry sauce. Cook the water, cornstarch, sugar and 1 cup of the blueberries until it thickens. Then add the second cup of blueberries and the butter.

Pour the warm blueberry sauce over individual servings. Twist a lemon slice over the top of each serving for garnish.

Serves 9-12

'Not Your Average' Scrambled Eggs*

The yogurt makes these scrambled eggs incredibly smooth. You'll love them from the first bite. We like them with lightly buttered multigrain toast. It's a healthy, hearty organic breakfast.

Ingredients

• 4 large Pete and Gerry's Organic Eggs
• 4 generous tablespoons Stonyfield Farm Organic Whole Milk Plain Yogurt
• Pinch of salt
• Black pepper to taste
• 1 tablespoon salted butter, or substitute
• 4 slices of toasted Vermont Bread Company Organic Multigrain Bread

Topping:

• 1-2 tablespoons crumbled goat cheese
• 1 tablespoon scallions or parsley, chopped

Directions

In a small bowl, scramble the eggs and add yogurt, salt and pepper. Place the butter in a non-stick skillet on low heat. Once butter is melted, not sizzling, pour the egg mixture and stir until scrambled to your desired consistency. Top with crumbled goat cheese and chopped scallions. Serve immediately with toast on the side. Serves 2.

*Recipe from the Stonyfield Farm Kitchen.

Ever-So-Easy Deviled Eggs

Deviled eggs make a great hand-held snack for both kids and adults or a pretty appetizer for guests. Whatever the occasion, this easy-to-prepare version goes together in minutes.

Ingredients

• 6 hard-cooked Pete and Gerry's Organic eggs
• 1/3 cup (2.66 oz.) reduced-fat sour cream
• 1/3 cup (1.33 oz.) reduced-fat shredded cheese with taco seasoning or Cheddar cheese
• 3 tablespoons minced green onions with tops
• Additional minced green onions, optional
• Pimiento strips or parsley leaves, optional

Preparation
Cut eggs in half lengthwise. Remove yolks. Set whites aside. Mash yolks with fork. Stir in sour cream, cheese and 3 tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. Garnish with additional onions and pimiento, if desired. Chill to blend flavors. Makes 6 servings.

Egg Boiling Tip: For better boiled eggs, place eggs in cold water on stovetop. Bring water to boil. Immediately remove from heat, cover and let stand for 15 minutes. Rinse in cool water and peel.

Organic Holiday Pumpkin Cheesecake

Cheesecakes are pure indulgence, and this one will impress your most discriminating guests. It's creamy and rich, and the pumpkin gives it a seasonal flair. Other than the cognac, you can find organic versions of all the ingredients in your local supermarket or natural food store.

CRUST

• 2 cups organic graham cracker crumbs
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/3 cup melted butter
• 1/4 cup organic sugar

Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°.

FILLING

• 2 lbs organic cream cheese softened
• 3 tablespoons Maple Grove Farms organic maple syrup
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup organic whipping cream
• 1-1/4 cups organic sugar
• 3 tablespoons cognac
• 4 Pete and Gerry's Organic Eggs at room temperature
• 1 cup Farmers Market organic canned pumpkin

Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
Do not open door during baking time or for one hour after oven is turned off!

TOPPING

• 2 cups organic sour cream
• 1 tablespoon Maple Grove Farms organic maple syrup
• 1 tablespoon cognac
• 1/4 cup organic sugar.

Preheat oven to 425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes. Allow to cool at room temperature. Chill for at least 3 hours before removing sides of pan.

This recipe courtesy of Chris Johnson of Monroe NH.

Angel Food Cake

Try your hand at making a 100% organic cake using all organic ingredients. Many are now available in supermarkets and natural food stores. For a fat-free dessert, serve angel food cake topped with fresh fruit.

Ingredients
12 Pete and Gerry's Organic egg whites
1 1/2 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 cup sifted cake flour
1 1/4 cups confectioners' sugar
1/4 teaspoon salt

Directions
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.) Beat in vanilla.

Sift together flour, confectioners sugar and salt twice. Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time.

Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.

Bake in preheated 375° F oven until top springs back when touched lightly with finger, 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.

Top with fruit or frost.

Submitted by Chris

The Perfect Hard Boiled Egg

Boiled to Perfection....
Yield: 1-12

Ingredients
Desired number of Eggs

Directions
Sent to us by Ginny Webber of Weston, Ct - our favorite 81 year old customer! Carol, (of Pete and Gerry's Chicken Hospital fame), has been exchanging letters and chicken gifts with Ginny for over a year now. Place eggs in saucepan large enough to hold them without crowding the pan. Add enough cold water to cover the eggs by at least one inch. Bring water rapidly to boiling over high heat. Remove the saucepan from heat and let stand for 15 minutes, covered. Carefully drain eggs and immediately transfer to bowl of cold water. This prevents the formation of a dark surface on the egg yolks. Drain eggs and place in bowl and put in refrigerator.

Submitted by: Ginny Webber

Pasta-veggie Scramble

Eggs, Veggies & Pasta!
Yield: 2

Ingredients
1/2 cup halved thin zucchini slices (about 2 oz)
2/3 cup chopped green onions with tops
1/3 cup julienned sweet red pepper
2 whole Pete and Gerry Organic Eggs
4 Organic egg whites
2 tablespoon grated parmesan cheese
1 teaspoon garlic salt
3/4 teaspoon Italian seasoning
1/8 teaspoon ground red pepper
4 ounces fettucini or linguine, cooked and drained
4 cherry tomato halves

Directions
Spray 10-inch omelet pan or skillet with non-stick pan spray. Add zucchini, onions, and red pepper. Cover and cook over medium heat until zucchini is crisp-tender, about 3 minutes. Meanwhile, beat together whole eggs and whiles, cheese and seasonings. Pour over vegetables. Add fettucini and tomatoes. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened but still not moist. Do not stir constantly. Serve immediately.

Submitted by: Anon.

Basic French (plain) Omelet

Multiply the receipe for as many servings as you need and use 1/2 cup of the egg mixture for each 2-egg omelet.
Yield: 1-8

Ingredients
2-3 eggs
2-3 Tablespoons water
1\4 teaspoon salt
Dash pepper
1 tablespoon butter

Directions
Mix eggs, water, salt and pepper until blended. Heat butter in 7 to 10 inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should immediately set at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking, fill, if desired. With pancake turner, fold omelet in half or roll, and invert onto plate with a quick flip of the wrist or slide from pan onto plate.

Submitted by: anon.

Chived Cheese Omelet

Delicious!
Yield: 2

Ingredients
1\2 cup shredded cheddar cheese
4 eggs
1/4 cup water
1 tablespoon chives 1/2 teaspoon salt
dash pepper
1 tablespoon butter
Pete and Gerry's Organic Eggs

Directions
Measure cheese before preparing omelet; set aside. Mix eggs, water, chives, salt and pepper with fork. Heat buter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked portions at edges toward center, so uncooked portions flow to bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliking freely. White top is still moist and creamy-looking, sprinkly 1/4 cheese over half of omelet. With pancake turner fold in half or roll, turning out onto platter with quick flip of the wrist. Sprinkle remaining cheese over top of omelet.

Submitted by: anon.

Really Quick French Toast

Basic Cuisine.
Yield: 1

Ingredients
1 tablespoon butter
1 egg
1 tablespoon milk
2 slices bread
Syrup, preserves or confectioner's sugar

Directions
Melt butter in 10-inch skillet or griddle over high heat until just enough to sizzle a drop of water. Meanwhile, beat egg and milk with fork in pie pan until well-blended. Dip bread slices in egg mixture; turn and coat evenly. Place in hot skillet. Reduce heat to medium, cook until lightly browned; turn and brown other side. Serve with syrup.

Submitted by: anon.

Tostito omelet

A quick and easy to prepare warm and tasty omelet for a relaxing Sunday morning filled with spinach and salsa
Yield: 1 serving

Ingredients
3 large Pete and Gerry eggs
2 Tablespoons of extra virgin olive oil
9 0z package of frozen Green Giant spinach without sauce
(break off piece of spinach and refreeze the rest for your next omelet)
1 small jar of Tostitos mild or hot salsa

Directions
1. fork beat 2-3 eggs in a small bowl 2. pour 2 Tablespoons of extra virgin olive oil in a 8-9 inch skillet using medium heat 3. add eggs to the heated oil and prepare the omelet until the sides of the omelet look firm 4. add 3 tablespoons of warmed (microwaved for 2 minutes) leaf spinach to omelet 5. spread 4 tablespoons of warmed (microwaved for 45 seconds)Tostitos mild salsa to omelet 6. flip, slide onto a plate and serve with a bit of cream cheese or just alone.

Submitted by: Rosemary Pereira

Kid quiche

Very adaptable, easy recipe. Takes about 12 min to prepare, and about a half-hour to cook.
Yield: Depends. I generally make 4 at a time.

Ingredients
-Four 5"x2" tart pans w/ removable bottoms
-2 eggs per quiche (here, 8)
-2 strips bacon or two slices Canadian bacon per quiche
-1 whole small zucchini, unpeeled but scrubbed. coarsly grated
-sliced portobello, to taste (I use 1 medium)
-diced and blotted cherry tomatoes, to taste (or 1 large beefsteak tomato, sliced and drained on paper towel - one slice per quiche)
-diced scallions, to taste
-salt and cracked black pepper, to taste

Directions
1)Fry bacon one or two minutes per side, drain. (should still be flexible) -wrap bacon slices around inside of tart pan. If using Canadian bacon, layer slices on bottom. 2) Sautee zucchini (we use ghee). Divide into four groups. Put one group zucchini in bottom of pan for bacon slices, around sides (like "crust") for C. bacon. 3)If using beefsteak tomato slice, put it in bottom of tart pan. 4)Sautee mushroom slices and green onions. Set aside. 5)Crack 2 eggs in a bowl and scramble (don't add water or milk). Pour eggs in tart pan. Repeat for remaining quiches 6)Embed mushrooms and scallions into egg mixtures. Sprinkle diced cherry tomatoes on top if using those. Sprinkle w/ a little salt and pepper if desired. 7)Cook in preheated 350F oven for ~25-35 min. When egg is set and slightly browned, they are done. 8)Let stand for a few minutes, then release from tart pans. After cooling these freeze very well. Any other combo of veggies can work - sauteed greens are particulary good in place of the zucchini 'crust' (need about 1/3c cooked greens per quiche for this size). Summer squash can be good too, I just like the festive colors of the greens with tomatoes.

Submitted by: sea

Tostito omelet

A quick and easy to prepare warm and tasty omelet for a relaxing Sunday morning filled with spinach and salsa
Yield: 1 serving

Ingredients
3 large Pete and Gerry eggs
2 Tablespoons of extra virgin olive oil
9 0z package of frozen Green Giant spinach without sauce
(break off piece of spinach and refreeze the rest for your next omelet)
1 small jar of Tostitos mild or hot salsa

Directions
1. fork beat 2-3 eggs in a small bowl 2. pour 2 Tablespoons of extra virgin olive oil in a 8-9 inch skillet using medium heat 3. add eggs to the heated oil and prepare the omelet until the sides of the omelet look firm 4. add 3 tablespoons of warmed (microwaved for 2 minutes) leaf spinach to omelet 5. spread 4 tablespoons of warmed (microwaved for 45 seconds)Tostitos mild salsa to omelet 6. flip, slide onto a plate and serve with a bit of cream cheese or just alone.

Submitted by: Rosemary Pereira

Eggs in a basket

Eggs indide of toast
Yield: not to burn toast

Ingredients
Eggs and any kind of bread (1 slice)

Directions
make holes in the bread just big enough to put the yoak into the hole. Put the bread into the skillet. Then put the yoak into the skillet. Wait till yoak and eggwhite hardens just barely cooked enough. Then you get to flip the bread and egg! wait for about 1 minute. Then take the bread out and eat it.

Submitted by: Nate

Summer's Bounty "Lite" Crustless Quiche

This is lighter than a "full fat" quiche but loaded with flavor. It's a great way to enjoy summer vegetables.
Yield: 6

Ingredients
VEGETABLES
3/4 cup raw Summer Squash
1 cup raw fresh Tomatoes
1 large ear (or 2 small ears) of raw sweet Corn
1/2 cup raw Asparagus

CUSTARD
3 whole Pete and Gerry eggs
3 egg whites
1/3 cup chopped Green Onions OR 2-3 TBL chopped fresh Chives
3/4 of a 12 ounce can of evaporated skim milk
1 TBL fresh flat leaf parsley
1-2 TBL fresh basil
1 tsp Dijon mustard
1/2 tsp. each of Sea Salt and fresh Ground Pepper

CHEESE
4 ounces light Havarti or other mild, light cheese
2 tbsp Parmesan cheese, grated

OTHER
Organic Canola Oil Cooking Spray

Directions
-Roast all the vegetables except onions/chives at 400 °F for 15 minutes, tossing once half way through. (note: when done, reduce oven temperature to 375 for quiche) -Separate 3 eggs and then combine separated egg whites with 3 whole eggs in large bowl. -Whisk in other "custard" ingredients. -Spray quiche or pie dish with cooking spray generously; you do not want the crustless quiche to stick -Add roasted vegetables to pie dish. -Grate 4 ounces of light cheese (start with a 4 ounce piece or "brick" and then grate it) -Grate parmesan cheese to yield 2 TBL -Add cheeses to vegetables in pie dish and mix well, spreading vegetable mixture evenly in dish -Pour custard mix into pie dish -Bake at 375 °F for 30 to 35 minutes or until knife inserted near center comes out clean. -Before serving, drain any liquid caused by the higher water content of egg whites and vegetables. It's also good to let the quiche "set" for 5 minutes before slicing.

Submitted by: Lisa

Sandra's No Crust Easy Quiche

This is a no fuss easy crustless quiche that literally only takes minutes to prepare with left over veggies. No waste in my home! Served with salad.
Yield: Serves 4 - 5

Ingredients
5 large eggs
¾ cup milk
1 tub light sour cream
½ cup diced ham
Cooked and drained ¼ cauliflour & ½ head of broccoli
Pinch salt
Pinch of Italian herbs
200 grams of diced Ham or Bacon
2 tablespoons grated parmesan cheese

Directions
1. Preheat forced oven to 160 degrees Celsius, non fan forced to 180 degrees Celsius. 2. Using a 9 inch diameter cake dish/tin (pre-sprayed with cooking spray) 3. Beat eggs in mixing bowl & then combine the remainder of the ingredients in lightly stirring. 4. Poor mixture into cake dish 5. Bake for 40-45 minutes or until the top is browned and centre is cooked right through, may be tested with a fork. (this can take up to an hour) The quiche will rise when hot but will deflate as it cools. 6. Served best after completely cool and then reheated as it stays together a lot better. I like mine when it’s golden brown on the top. I use a pyrex see-through dish for baking. There is a photograph available of the cooked dish. Note: you can substitute the ham for 1 diced Spanish Chorizo and you can even use pre-thawed and heated frozen vegetables of your choice.

Submitted by: Sandra Ciminelli

Bakers Choice Cheesecake

My family's favorite! Very rich so I only make it twice a year. Easter and Christmas. It's pretty, too.
Yield: serves approx. 12

Ingredients
2 lbs. (4 8 oz. pkgs) Cream Cheese
6 eggs (organic preferred)
1/2 pint heavy cream
1/3 cup sour cream
1 tsp vanilla
2 cups confectionate sugar
2 tbs. lemon juice
2 tbs. flour
1 box of Graham cracker crust - Follow directions on the box and press crust into a 10" spring form pan (I usually try to press it to go right up the sides of the pan but you keep the crust lower but should probably go up half way)

Directions
IMPORTANT: should be make a day ahead! Soften cheese then cream it well. Add eggs one at a time beating thoroughly after each. Add all the other ingredients and beat until smooth. Bake at 325 degrees for 50 minutes. Do not overbake. Turn off oven and leave cheesecake in for another hour. Remove to cool, then refrigerate overnight (or for at least 8 hours). Don't cut until the next day . . . (A crack will probably form in the cheesecake because it is so heavy. We just cove it with canned strawberry pie filling (but cherry, blueberry and pineapple are also good. Lots of room for creativity here. combine two.) It looks beautiful and every one will love it!! Have some extra topping on hand and whipped cream. YUMMMMY!

Submitted by: Lorraine Bilodeau

Yummy quiche

Spinach and fetta and tomato make up this delicious recipe
Yield: 6-8

Ingredients
3 cups shredded cheddar cheese
1/2-3/4 cup of feta cheese in small chunks
Approx. 4 cups fresh spinach, stems taken off
1 large tomato (cut 3-4 thin slices for the top and cut the rest in chunks for inside the quiche.)
2 tbs flour
4-5 eggs (depends on how large your pie plate is.
3/4 cups milk
1/2 tsp Worcestershire sauce
1 tsp onion flakes (I used 1 tbs fresh onion)

Directions
Prepare the spinach by putting it in a bowl and microwave for 30 seconds at a time until it is very wilted. Squeeze out as much water as possible with paper towels. Mix cheese, onion, and flour. Spread in pie dish. Beat eggs slightly and add milk, Worcestershire sauce, chunks of tomatoes and spinach - pour over cheese. Mix ingredients carefully in ie dish. Bake uncovered at 350 degrees for 40 mins. Add slices of tomato to the top and sprinkle pepper if desired.

Submitted by: Lorraine Bilodeau

Nova, Eggs, and Onions

A New York City Classic. Perfect for breakfast, lunch, or a light supper
Yield: 2 hearty servings

Ingredients
4 whole eggs plus 2 egg whites
1/3 pound Nova Scotia or other smoked salmon, slice and cut into large pieces
1/2 onion diced
1 tablespoon or so sweet butter
Salt and freshly ground black pepper

Directions
Scramble eggs and egg whites together, season with salt and black pepper to taste. Melt 1/2 of the butter in a medium non-stick skillet over moderately high heat. Add onions and cook until just tender but not brown. Put balance of butter in pan and add the eggs. Cook stirring until they begin to coagulate but are still very moist. Add salmon and cook until heated through and eggs have set. Serve with toasted bagel or bread of choice.

Submitted by: Renee Adler Ascher

Sweet Vegetable Fritatta

slow-cooked vegetable and cheese omelet that isn't folded or turned.
Yield: 4-6 servings

Ingredients
6 whole eggs + 6 egg whites
1 large sweet onion, coarsely chopped
1 large red or orange bell pepper, seeded and coarsely diced
4 Portabella mushroom caps, cut into 1" squares
4-6 oz. crumbled Gorgonzola or Blue Cheese
1/2 tsp. dried tarragon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. groung white pepper
2 Tblsp. Coconut oil

Directions
In large non-stick skillet heat on med-high and melt oil. Add onions and cook 5-7 minutes or until translucent and starting to brown. Add peppers and cook 3 minutes more, stirring occasionally. Then add mushrooms and tarragon and nutmeg and continue cooking (stir occasionally) 5-7 minutes or until mushrooms have contracted and some of mushroom broth has evaporated. Whisk eggs with salt and pepper and gently pour over vegetables. Turn down heat to low. With spatula, stir slightly until contents of pan are evenly distributed. Sprinkle cheese over all. Cover pan and let simmer over low heat so as not to scorch. Let cook on low for 20-30 minutes, removing cover occasionally to wipe away excess moisture. A paper napkin or toweling can be dipped into the center where a puddle normally forms during cooking. Portioned and served like a quiche. OPTION: additional cheese can be added for garnish during the last 5 minutes.

Submitted by: Janna Kestenbaum

Easy Breakfast Strata

A wonderfully easy dish to make the night before and pop in the oven in the morning before everyone is up!
Yield: Serves 8-10

Ingredients
6 Slices of Bread, cubed
1 lb. sausage, brown and drain
1 and 1/2 cups shredded extra sharp cheddar cheese
8 Pete and Gerry's eggs, beaten
2 cups milk
Salt and Pepper to taste

Directions
Cube the bread and place in a greased 9 x 13" pan or baking dish. Sprinkle evenly with the browned sausage and cheese. Beat the eggs, milk and salt and pepper. Pour over the ingredients in the pan. Cover and chill overnight. Remove from the fridge 15 minutes before baking. Bake 45 minutes at 325 degrees until it sets and is golden brown on top. The aroma will bring your guests to the table for this delicious casserole. Note: Any type of bread works, you can also vary the cheeses and use ham or bacon instead of sausage. Add some broccoli, asparagus, onion, or mushrooms if you like-it's a wonderfully adaptable recipe.

Submitted by: Cheryl McMahon