MANITOBA EGG FARMERS
Roasted Red Pepper and Pesto Lettuce Wraps MAKES 4-6 SERVINGS.
Add in onion mixture and stir until combined. Transfer vegetable mixture to prepared pan. 4. In a medium bowl, whisk eggs, salt and pepper. Pour over vegetable mixture in prepared pan. Bake for 35-40 minutes or until toothpick inserted comes out clean. Remove from oven and cool slightly. Slice into 3-inch (8-cm) rectangles. Serve warm or cold wrapped in lettuce leaves.
INGREDIENTS : 1 tbsp (15 ml) olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 300-mL jar roasted, sliced red peppers, drained and diced 2 cups (500 ml) baby arugula, roughly chopped 1 cup (250 ml) cheddar cheese, shredded 1/4 cup (50 ml) basil pesto 8 eggs 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) pepper 1 head Bibb lettuce
INSTRUCTIONS: 1. Preheat oven to 350 F (180 C). Spray a 9 x 9-inch (22 x 22 cm) pan lined with parchment paper. 2. In a large non-stick fry pan, heat oil over medium- high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and sauté an additional 1-2 minutes until fragrant. Remove from heat. 3. In a large bowl, mix together peppers, arugula, cheese and pesto until combined.
From our farm to your table.
Eggs in Manitoba grocery stores are locally produced by egg farming families like the Siemens from Rosenort, MB. Regulated egg farmers meet high standards for food safety and animal care, working diligently to produce fresh, local eggs that are nutritious, affordable, and versatile.
SIEMENS FAMILY
FOR EGG-CITING RECIPES PERFECT FOR ANYTIME, VISIT
24 SAVOUR MANITOBA | SPRING/SUMMER 25
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