Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more about cooking and eating locally at Kristin’s blog The Intentional Minimalist.
- Local olive oil
- Farm fresh local eggs
- Farm fresh local baby red onion
- Farm fresh local French breakfast radish
- Farm fresh local cilantro
- Local fromange blanc
Preheat oven to 400 degrees.
Separate twelve egg whites to a large glass mixing bowl. Thinly slice one quarter cup baby red onions. Slice one half cup French breakfast radishes. Remove one half cup cilantro leaves from stems.
Warm one tablespoon olive oil in a large metal skillet over medium heat. Lay one third of the red onion slices on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on medium heat uncovered for two minutes.
Layer on a third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves and continue to cook for three minutes until the eggs begin to set.
Layer on the last third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves, two tablespoons fromange blanc and bake uncovered in the over for ten minutes.
Remove from oven and let rest for five minutes before serving.