Homestead Organic Eggs* Recipe

Crack the eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously until the mixture is uniform in color and slightly frothy (about 20–30 seconds). This aerates the eggs for a tender texture.

Prepare any chosen mix-ins: grate cheese, slice mushrooms and bell pepper, dice onion, roughly chop cooked meat, and wash/roughly chop spinach and herbs. Keep each ingredient ready in small bowls.

Sauté vegetables/meat

Place a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1/2 tablespoon of the butter. When the butter foams, add denser vegetables first (mushrooms, bell pepper, onion) and sauté until softened and just starting to brown, about 3–4 minutes. Add spinach in the last 30 seconds and cook until wilted. If using cooked sausage or bacon, add it to warm through for 30–60 seconds. Transfer mix-ins to a small plate and wipe the pan clean with a paper towel.

Reduce heat to medium-low. Return the skillet to the stove and add the remaining 1/2 tablespoon butter, tilting the pan so it coats the surface.

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges just begin to set.

Using a flexible spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat this motion every 10–15 seconds for about 30–45 seconds to create soft curds. For scrambled eggs: continue gently stirring and folding until mostly cooked but still moist, about 1–2 minutes total cooking time from pour. Remove from heat just before they look fully dry—the residual heat will finish cooking.

Omelette finish (if making an omelette)

If making an omelette instead of scrambled eggs: when the top surface is still slightly wet but the bottom is set (about 45–60 seconds), sprinkle the prepped mix-ins evenly over one half of the omelette and then the cheese. Use the spatula to loosen the omelette edges, fold the empty half over the fillings, and cook 20–30 seconds more to melt the cheese and warm the fillings. Slide the omelette onto a plate, seam-side down.

Plate the scrambled eggs or omelette with the toasted bread or hash browns. Sprinkle chopped fresh parsley and chives over the top. Serve immediately with hot sauce or salsa on the side.

Taste and adjust seasoning with a pinch more salt or pepper if desired.