So, I've never made an omelette before, so I am only assuming that this is what they are supposed to be like, or that at the very least, I got the general idea correct. After getting home from the farmer's market on Saturday, inspiration struck and I headed straight to the kitchen to create this wonderful, almost completely local brunch for us.
This was incredibly good - I am not the biggest egg fan, but I loved this. My only recommendation would be to split one of these between two people. They are huge and filling, I didn't realize how filling they would be. Both of us only ate half of our omelette's before wrapping them up and putting them in the fridge for a snack later.
This is a picture of Brett's omelette, I added a little bit of chevrie to his
. The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Farmer's Market Spring Veggie Omelette-Type Thing 4 eggs, whisked *
1/3 cup garlic chives, minced *
1 cup asparagus, chopped into half inch pieces *
4 cups of spinach, rinsed and chopped *
1 cup of oyster mushrooms, minced *
4 spring onions, chopped *
canola oil
salt
pepper
In a bowl, combine the eggs and the garlic chives, sprinkle with just a bit of salt and pepper.
Meanwhile, heat about a tablespoon of canola oil in a medium skillet. Add the asparagus and mushrooms and cook for about 8 minutes. Add the spinach and spring onions, cook an additional 5-8 minutes. Season with salt and pepper to taste.
In a medium flat bottomed skillet, add 1-2 tbsp of canola oil. Once the pan is good and hot, pour the egg mixture and allow it to cook thoroughly. Flip the flat egg over to cook both sides - this should take about 10 minutes.
Add the filling to the middle of the egg "pancake" and fold the egg over. You can cook it just a minute or two more on each side and this will help it "seal" a little bit.
This was a pretty darn good meal. I will be back soon with the recipe for a super tasty local pasta dish I made earlier this week.
I hope everyone is having a wonderful week so far. Brett is off in homework land tonight, so I'm on my own this evening - I smell veggie sushi and a good book.
'Til next time!
This was incredibly good - I am not the biggest egg fan, but I loved this. My only recommendation would be to split one of these between two people. They are huge and filling, I didn't realize how filling they would be. Both of us only ate half of our omelette's before wrapping them up and putting them in the fridge for a snack later.
This is a picture of Brett's omelette, I added a little bit of chevrie to his .
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Farmer's Market Spring Veggie Omelette-Type Thing
4 eggs, whisked *
1/3 cup garlic chives, minced *
1 cup asparagus, chopped into half inch pieces *
4 cups of spinach, rinsed and chopped *
1 cup of oyster mushrooms, minced *
4 spring onions, chopped *
canola oil
salt
pepper
In a bowl, combine the eggs and the garlic chives, sprinkle with just a bit of salt and pepper.
Meanwhile, heat about a tablespoon of canola oil in a medium skillet. Add the asparagus and mushrooms and cook for about 8 minutes. Add the spinach and spring onions, cook an additional 5-8 minutes. Season with salt and pepper to taste.
In a medium flat bottomed skillet, add 1-2 tbsp of canola oil. Once the pan is good and hot, pour the egg mixture and allow it to cook thoroughly. Flip the flat egg over to cook both sides - this should take about 10 minutes.
Add the filling to the middle of the egg "pancake" and fold the egg over. You can cook it just a minute or two more on each side and this will help it "seal" a little bit.
This was a pretty darn good meal. I will be back soon with the recipe for a super tasty local pasta dish I made earlier this week.
I hope everyone is having a wonderful week so far. Brett is off in homework land tonight, so I'm on my own this evening - I smell veggie sushi and a good book.
'Til next time!