Brent’s Egg and Veggie Frittata

Ingredients
1 tbsp vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1/4 cup milk
1 medium onion, finely chopped (1/2 cup)
4 large Wilcox Organic Eggs
1 tbsp chopped parsley
1/4 tsp salt
1/4 tsp hot sauce (optional to taste)
1 cup shredded cheddar cheese
1 tbsp grated parmesan cheese

Directions
* Cook broccoli, carrot and onion in oil over medium heat for about 5 minutes, stirring often, until tender-crisp (al-dente)
* Beat Wilcox Organic Eggs, milk, parsley, salt and hot sauce until blended.
* Pour egg mixture over vegetables, sprinkle with cheeses and reduce heat to low
* cover and cook about 10 minutes or until eggs are set in the center

Yield 2 9-inch pancakes.
4 Wilcox Cage Free Eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup, maple syrup and/or fresh berries if you like.

Ingredients:

• 6 cups low-sodium Chicken (or Vegetable Stock)
• 1/2 cup thinly sliced Scallions
• 1/4 cup fresh Baby Spinach or Baby Arugula
• 4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced
• 1 teaspoon low-sodium Soy Sauce
• 1/8 teaspoon finely ground White Pepper
• 2 Large Wilcox Organic Eggs, lightly beaten

Directions:

• In a medium saucepan, bring the stock to a simmer.
• Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper
• Return to a low simmer and cook for 3 minutes.
• Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
• Remove saucepan from the heat.
• Ladle soup into bowls, garnish with remaining scallions.
• Season with salt to taste and serve immediately.