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(courtesy of Jesse of Pete and Gerry’s Organic Eggs, Monroe)
1/2 cup halved thin local zucchini slices (about 2 oz)
2/3 cup chopped local green onions with tops
1/3 cup julienned local sweet red pepper
2 whole Pete and Gerry Organic Eggs
4 Organic egg whites
2 tablespoon grated parmesan cheese
1 teaspoon garlic salt
3/4 teaspoon Italian seasoning
1/8 teaspoon ground red pepper
4 ounces fettucini or linguine, cooked and drained
4 local cherry tomato halves
Spray 10-inch omelet pan or skillet with non-stick pan spray. Add zucchini, onions, and red pepper. Cover and cook over medium heat until zucchini is crisp-tender, about 3 minutes. Meanwhile, beat together whole eggs and whiles, cheese and seasonings. Pour over vegetables. Add fettucini and tomatoes. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened but still not moist. Do not stir constantly. Serve immediately.