In a world where terms like “natural” and “craft made” are tossed around the grocery store, it can be difficult to determine which brands are worth trusting. So, this month, in the interest of true transparency, we’re focusing on our family farms. Family farming is a value held close by all of us at NestFresh, not just a buzzword.
We’re determined to bring you one step closer to becoming a full-fledged “locavore” with a recipe that’ll inspire you to visit your neighborhood farmer’s market!
Family farming: What it truly means
To us, working with family farmers means making a commitment to using farms that do so much more for their communities than produce eggs. They help to develop more self-reliant and stronger food networks, giving their local economy a boost acting as stewards for the land and animals under their care and making a social statement in the process.
What’s next?
Inspired to shop family brands and go local in a way you may not have considered before? Take a look at the egg case in your grocery store and fuel your own family with eggs from trusted family owned farms.
Ingredients:
• 8 NestFresh eggs
• ½ cup milk
• Sea salt and black pepper
• 2 small sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 2 green onions, thinly sliced
• 2 cups baby kale, chopped
• ⅓ cup fontina cheese, crumbled
• Chopped fresh cilantro, for garnish
• Sriracha, optional
Directions:
1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper.
2. Peel the sweet potatoes and chop into ¼-inch cubes. In a 10-inch sauté pan, warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir.
3. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes.
4. Sprinkle the green onions on top of the potatoes. Cover the pan with a lid or cookie sheet if you have one, and cook until the baby kale wilts, a minute or two.
5. Turn the heat down to low. Whisk the eggs one last time and pour them over the kale. Crumble the fontina cheese with a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes.
6. Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with sriracha on the side.
