With the holidays over, it’s time to start focusing on eating healthy again. Right?
Now I’m sure there are plenty of you that have made a New Year’s resolution to start eating healthier, get in shape and focus on good health. Those are fantastic ideas and a great way to get back on track after possibly letting things slide a bit over the holidays.
Even if you’re not set on some goal or resolution, taking a closer look at what we are eating and where our food comes from is always a good idea from time to time. In this area, we are privy to so many local food choices. For example, we only use farm fresh eggs from a local farmer named Emerson Bauman in our café. Free-run eggs taste better, last longer, and best of all you know where they came from. Emerson is a regular vendor at the Elmira Market during the months of May to October, but you can also buy his delicious eggs right from our café.
We encourage you all to buy locally as much as possible since we are so lucky to have these amazing food products at our fingertips for a good portion of each year. If you’re not sure where to find these vendors, please come visit us and we can give you a Taste Local Taste Fresh map which shows several farms and vendors throughout the region.
This week’s recipes focus on using farm-fresh eggs since eggs are such a great way to fit protein into your diet and are usually an easy sell to the younger members of your family. These are some quick and easy recipes, so as the saying goes, let’s get crackin’.
- 6 large eggs
- 3 tbsp whipping cream
- Pinch of salt
- Pinch of ground black pepper
- 1 tbsp vegetable oil
- 2 tbsp butter
- 6 ounces sliced ham
- 1 handful of chopped raw baby spinach
- 3 ounces grated cheddar cheese
Preheat the broiler. Whisk the eggs, cream, salt and pepper in a medium bowl to blend and set aside;
Heat the oil and butter in a 9-1/2-inch-diameter non-stick, ovenproof skillet over medium heat, add ham and sauté for one minute then add chopped spinach;
Pour the egg mixture over the ham and spinach, cook for a few minutes until the eggs start to set and sprinkle with cheese;
Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes;
Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Cheesy Eggs with Potatoes
- 2 ozs vegetable oil (or bacon fat)
- 4 cups cooked diced potatoes or left over potatoes
- 1/4 cup diced onion
- 1/4 cup diced peppers of any kind
- Half a chopped sliced ham (or cooked bacon)
- Pinch of salt
- Pinch of pepper
- 3 eggs
- 2 cups of your favourite cheese
Preheat oven to 350 F. Place large pan with oil on medium heat, add potatoes and sauté until lightly brown;
Add peppers, onion and ham, continue to sauté for another 3 minutes and season with salt and pepper;
Crack the eggs in different areas of the pan right into the potato mixture, sprinkle with cheese and bake until melted and the eggs still have runny yolks. Enjoy.