Veg*n Cooking and Other Random Musings: Farmer's Market Spring Veggie Omelette-Type Thing - Vegetarian

Thursday, May 7, 2009

Farmer's Market Spring Veggie Omelette-Type Thing - Vegetarian

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!

10 comments:

DP Nguyen said...

Those omelettes look great. Wonderful for a dinner. I think they are too "Eggy" for me, but the green inside makes them beautiful photos.

hmd said...

Yum! You're food always looks delicious!

veggievixen said...

wow, it's so green and pretty!

Anonymous said...

it looks yummy. & super filling. i'm suprised there is no sriracha on yours.

Anonymous said...

Very pretty! If I tried, I know it would die at the "flip" stage :-D

Kory said...

I have a terrible time with the flip as well. but that does look great!

Catherine Weber said...

You know, I've never been a huge egg fan, either. (I pretty much like them poached or hard-boiled. That's it.) But your omelettes look gorgeous!

J said...

DP Nguyen - Oh yes, these could have easily been dinner. They were quite eggy, not something that I could eat too often, but having all the veggies really rounded it out.

Heather - Thank you, I feel the same way about your Market to Table posts, I think you almost have me convinced about Texas. And there is an Institutional Research office at A&M, even though they ARE a Big 12 rival...

Veggie Vixen - Thank you.

Selina - You know what, I CAN'T BELIEVE I DIDN'T PUT SRIRACHA ON THIS. It would have been so much better. What the hell is wrong with me?

Living in a Local Zone - I think I got really lucky. I was in a "cooking zone" that day, the second one didn't fare as well though. ;-)

Kory - I just made sure that it never stuck, then it was a lot easier to flip over. Though the second one gave me a hell of a time.

Catherine - I tend to prefer my eggs in baked goods, scrambled in fried rice, or boiled in a salad or something. I don't think I've ever had a poached egg. I know Brett likes his eggs where the yolks are still all runny, I think it is really gross, but he swears it is really good. To each his own I suppose. :-)

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