Farmers' Market 'Egg'stravaganza!

Farmers’ Market Omelet

Ingredients:

• 4 eggs
• 1/4 cup water
• 2 tsp. grated Parmesan or Asiago cheese
• 1 teaspoon fresh basil leaves, chopped
• 1 fresh garlic glove, chopped
• 2 teaspoons butter

Filling:

• ½ cup sliced mushrooms
• ½ cup thinly sliced yellow summer squash
• ½ cup thinly sliced zucchini
• ½ cup chopped bell pepper
• 1 link sausage, cooked
• 2 tablespoon water

Directions:

1. Combinefilling ingredients in 7 to 10-inch nonstick omelet pan or skillet. Cookand stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Removefrom pan; keep warm.
2. Beat eggs, 1/4 cup water, cheese, basil and garlic in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of the egg mixture. Mixture should set immediately at edges.
3. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
4. When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 of the filling on one side of the omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately.

Farmers’ Market Frittata

Ingredients:

• 1/2 pound unpeeled yellow potatoes, cut into 1 inch chunks
• 1/2 pound asparagus, cut into 1 inch length
• 1/2 cup grape tomatoes
• 2 1/2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 6 large eggs
• 1/4 cup milk
• 4 oz goat cheese
• Salt and pepper to taste
• Pinch of cayenne pepper (optional)

Directions:

1. Rinse the potatoes, tomatoes, and asparagus first. Steam the potatoes until tender, for about five minutes, then set aside.

2. Heat 2 tablespoons of oil and the butter in a 10-inch oven-proof skillet over high heat. Add the potatoes, season with salt and pepper. While the potatoes are cooking, you can prepare the eggs.

3. In a large bowl, beat the eggs with milk, salt, pepper, and a dash of cayenne pepper if you want a little spice.

4. When the potatoes are brown and crisp, remove with a slotted spoon and turn the heat to medium-low. Add the asparagus and saute until crisp-tender, about two minutes. Add the tomatoes and saute two minutes longer, then flatten the tomatoes a little by smooshing them down with a rubber flipper or wooden spoon.

5. Stir back the potatoes, and pour the egg mixture in. Crumble the goat cheese on top, pressing on the pieces lightly so that it is nestled into the egg mixture. Reduce the heat to low and cook until the edges begin to set, but the top is still runny, about seven minutes. Set a large flat plate over the skillet and invert the frittata onto the plate. Add the remaining oil to the skillet and slide the frittata back in. Cook until the bottom is golden, about three minutes. Slide the frittata onto a large plate and cut into wedges.

Pizza with Prosciutto, Spinach and Egg

Ingredients:

Pizza Dough

• 8 ounces water
• 1/8-ounce yeast
• 1/4-ounce salt
• 1 pound bread flour
• 1/8 cup olive oil
• 1/8 cup cornmeal

Garnish

• 4 cups tomato sauce
• 4 cups shredded spinach
• 2 cups grated Parmesan
• 12 slices bacon, cooked until crispy
• 2 eggs

Directions:

1. Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

2. Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.

Hard Boiled Egg Oatmeal Cookie

Ingredients:

• 2 oz flour (1/2 cup minus 1 tablespoon)
• 2 oz unsalted butter, cold, cut-up
• 1/4 cup oats
• 1/4 scant teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons light brown sugar
• 1/2 tablespoon honey
• 1/8 teaspoon vanilla
• 1/2 of a hard boiled egg
• Handful of raisins
• Handful of walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F.

2. Pulse flour and butter in food processor until mealy. Add the oats and pulse to mix. Add the salt, baking soda and cinnamon; pulse to mix. Add both sugars, honey, vanilla and egg and pulse until mealy. Dump into a bowl and add raisins and walnuts. Form into two large balls and bake at 350 degrees F for 20 minutes.

3. Remove from oven and let cool completely before serving.