Our bodies move in cycles with the season. Have you ever found that you crave more fruits and vegetables in the summer and more meat and heavy foods in the winter? This is because we are meant to eat from the earth and what it provides for us. Embracing the foods of the season is not only great for the tastebuds but it help acclimate your body for the coming season change.
Macaroni Kid has partnered with Eggland's Best to help promote their recipe contest. When you pair the amazing nutrient punch of eggs with local, seasonal foods, you have a meal that will taste amazing and fuel your day!Â
Do you have the best recipe using Egglandâs Best Eggs? Our friends at Egglandâs Best are searching for the most creative and delicious recipes from your kitchen that celebrate Egglandâs Best eggs. Does your recipe highlight the best local ingredient from your state PLUS Egglandâs Best eggs? Enter your original recipe in the "Americaâs Best Recipe" Contest. Each recipe must contain at least two whole Egglandâs Best eggs, and highlight an ingredient from your home state. Whether itâs a recipe using Georgia peaches or Maine lobster, Egglandâs Best is looking for Americaâs Best.
Enter today and you could be the Grand Prize Winner and win $10,000. One winner from each state will compete for a $1,000 âBest in Regionâ prize, and the winners of âBest in Regionâ will go head-to-head to determine just who has Americaâs Best Recipe. For complete contest rules, click here. Entries are being accepted from now through April 29. Click here to enter now!
Here in Northeast Ohio, we have so many amazing flavors! Below is a recipe I created with local, seasonal flavors and Eggland's Best Eggs.
Roasted Root Vegetable Frittata
1 beet Â
1 parsnip Â
1 turnip Â
1 acorn squash Â
8 Eggland's Best eggs Â
olive oil Â
salt & pepper Â
avocado (optional) Â
salsa (optional) Â
1. Preheat oven to 425 Â
2. Clean, peel and cut all vegetables into small, uniform size Â
3. Put cut vegetables into a large bowl and coat with olive oil, salt and pepper (to taste)Â
4. Spread on a baking sheet in one layer Â
5. Bake for 25 mins, stirring halfway through
6. Reduce oven heat to 400
7. Crack 8 Eggland's Best eggs into a bowl and scramble Â
8. Add salt and pepper to taste Â
9. Cover bottom of a pie pan (or skillet) with roasted vegetables and pour eggs on top Â
10. Bake for 25-30 minutes, or until eggs are firm Â
11. Cut a slice of frittata and serve with avocado and salsa
I received compensation for this article.
