Cooking Techniques

“Put it in your eggs”

Vegetables in breakfast. Breakfast for dinner. Whatever you call it, and whenever you eat it: a farmer favorite.

When your veggies are freshly picked and your eggs are freshly laid, it’s hard to go wrong putting the two together! Leafy greens,  like Swiss chard, spinach, kale and arugula are a few quick chops away from being a healthy and tasty addition to your scrambled eggs. Cook them a little bit first, with olive oil, garlic (or garlic scapes or spring garlic) and salt and pepper and add them to the eggs right when you start to scramble.

On the side, slather some goat cheese on a piece of toast and put some thinly sliced radishes on top.

Another great, classic and easy dish with eggs – that you can make a couple of at once and eat throughout the week: Quiche. Crust or no crust.

Preheat your oven to 350 degrees. Whisk five eggs and 3/4 cup of milk. Chop and saute a cup of vegetables and scoop or shred a cup of cheese that is a nice compliment to your veggies. Spinach, onions and feta. Potatoes, mushrooms and cheddar. Maybe even add some bacon in. Mix your “fillings” in with the eggs and milk and pour into the pie crust or pan. Put it in the over to cook for 45-50 minutes and feel good that you just used items ingredients from your local farm to make something delicious.


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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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