Eat Well: Breakfast, Local-Style, Featuring Eggland's Best

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By Jenny Steadman March 11, 2016
Part of embracing the season also means embracing the local foods growing around you. Here in Northeast Ohio, even though it feels like spring, we are still harvesting winter vegetables which means lots of flavorful and nutritious root vegetables!

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! 

Do you have the best recipe using Eggland’s Best Eggs? Our friends at Eggland’s Best are searching for the most creative and delicious recipes from your kitchen that celebrate Eggland’s Best eggs. Does your recipe highlight the best local ingredient from your state PLUS Eggland’s Best eggs? Enter your original recipe in the "America’s Best Recipe" Contest. Each recipe must contain at least two whole Eggland’s Best eggs, and highlight an ingredient from your home state. Whether it’s a recipe using Georgia peaches or Maine lobster, Eggland’s Best is looking for America’s 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 “Best in Region” prize, and the winners of “Best in Region” will go head-to-head to determine just who has America’s 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  

1 parsnip  

1 turnip  

1 acorn squash  

8 Eggland's Best eggs  

olive oil  

salt & pepper  

avocado (optional)  

salsa (optional)  

1. Preheat oven to 425  

2. Clean, peel and cut all vegetables into small, uniform size  

3. Put cut vegetables into a large bowl and coat with olive oil, salt and pepper (to taste) 

4. Spread on a baking sheet in one layer  

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  

8. Add salt and pepper to taste  

9. Cover bottom of a pie pan (or skillet) with roasted vegetables and pour eggs on top  

10. Bake for 25-30 minutes, or until eggs are firm  

11. Cut a slice of frittata and serve with avocado and salsa

I received compensation for this article.