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

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!


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.

Heather @ SGF said...

Yum! You're food always looks delicious!

veggievixen said...

wow, it's so green and pretty!

selina 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 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!

Jennifer (of Veg*n Cooking) 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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