Recently, one of our patients and Lori’s brother, Bill, brought us an abundance of fresh eggs from his farm! His chickens have been producing about 12-18 eggs per day which can only mean one thing: it’s time for omelets! These organic eggs were delicious and so much more flavorful than anything you buy at the store. We graciously took some off his hands and last weekend we made omelets with the last of the fresh herbs from our garden. Our version had sautéed spinach, sundried tomatoes, and goat cheese. What a great way to start the morning!
Farm Fresh Omelet
- 3 eggs, room temperature
- 1 tbsp milk or water
- 1/8 tsp each salt and pepper
- 1 tbsp chopped fresh herbs (dill, basil, scallions) – optional
- 1 tsp butter
Filling suggestions (1-2 tbsp of filling for each omelet)
- Diced ham and cheddar cheese
- Sautéed spinach, sundried tomatoes, and goat cheese
- Smoked salmon, cream cheese, and dill
- Chopped ham or turkey, onions, mushrooms, bell peppers, and pepper jack cheese
Let’s make omelets!
- Crack and blend eggs, water or milk, salt and pepper (and herbs if using).
- Whisk until frothy.
- Place butter in a nonstick skillet and melt.
- Pour eggs into skillet and cook for approximately 1 minute.
- Using a spatula, lift edges of omelet and tilt skillet to allow liquid to move to edges.
- Cook for approx. 1 minute more or until top of omelet is nearly cooked.
- Fill one half of omelet with filling; carefully fold over other half of omelet.
- Slide finished omelet onto plate and serve with your favorite breakfast sides like fruit, hash brown potatoes, and toast!