The summer months are the perfect opportunity to cook using seasonal produce from local markets. Things like tomatoes and basil are in abundance and readily available, which is why we’ve used them in this super simple summer skillet.
Just like our tomatoes and basil, Pete and Gerry’s Organic Eggs are sourced from small family farms where quality is of utmost importance. With over 125 small family farms across the country, Pete and Gerry’s Organic Eggs is putting local farmers on the map. Combining fresh local produce with Pete and Gerry’s Organic Eggs into one skillet is the perfect celebration of summer!
With a crispy quinoa crust, this skillet is akin to a bibimbap, but packed with the flavors of summer: fresh basil, baby heirloom tomatoes and feta. We topped our crispy quinoa with Pete and Gerry’s Organic Eggs to create a delicious and light skillet that works for breakfast, brunch or a super easy dinner with minimal dishes.
Click HERE to head on over to Pete and Gerry’s blog to check out the full recipe!
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