To exhibit Nest Homeware cast-iron cookware on the pages of Edible Rhody, we asked the folks at Easy Entertaining in Providence to devise some recipes using the Dutch oven, 9-inch skillet and 4.5-inch egg pans. Their buy- and cook-local ethos made for a perfect marriage and the images are a result of the delightful (and mouthwatering) collaboration. Proprietor Kaitlyn Roberts says of Nest Homeware, “Matt’s Nest cookware is an inspired union of design and functionality. Cast iron is one of the most effective chefs’ tools that we have and the aesthetic he presents through his designs just begs for delicious food to be made from them.” Visit them at EasyEntertainingRI.com.
Ingredients
- 6 farm eggs, beaten
- 1 cup half & half
- ½ cup milk
- Kosher or sea salt and freshly ground pepper
- ⅓ cup shredded cheddar cheese
- ½ cup roasted butternut squash
- ½ cup kale, washed, stemmed and thinly sliced
- 1 red bell pepper, cored and sliced in thin rings
Preparation
Preheat oven to 350°F.
In a medium bowl, combine beaten eggs, half & half and milk. Season with salt and pepper.
Line a well-oiled, 9-inch cast-iron skillet with parchment paper to prevent the cheese from sticking.
Place cheese and distribute vegetables in the skillet. Pour egg mixture into pan. Bake for 20–25 minutes, until eggs are set and no longer jiggle. Remove from oven and let cool slightly before serving, or serve at room temperature.
