OH So Good Omelette

The parent sized portion

 Today started off with a classic French bistro lunch made with entirely local ingredients.  This was after we ran out to The Hills Market, didn’t find what we’d hoped and then scurried through the Worthington Farmer’s Market, just under the bell.  Where we found just about all we’d hoped.  You’ve gotta get there pretty early to snag local leeks. 

I’ll be doing some linking this week in the posts, but tonight I’ll start a page with suppliers for the week. 

OH So Good Omelette 

2 to 3 tomatoes, chopped (ours were backyard tomatoes) 

1 t bacon drippings (ours was from Bluescreek Farm Meats) 

2 eggs (these were from Holistic Acres in Ashland) 

1 T finely chopped herbs (today it was tarragon, basil, parsley, from Cronus’s garden) 

¼ c shredded strong cheddar (from Ohio Farm Direct in Fredricktown) 

The cherub sized portion

 

In a small nonstick pan, cook the tomatoes over medium low heat until you are left with a thick paste.  Season with a bit of salt.  Remove from heat.  Melt the bacon drippings in a small nonstick pan over medium low heat.  Scramble the two eggs and mix in the herbs, whisking firmly to incorporate.  Pour the eggs into the pan, allow to firm slightly then pull the edges of egg toward the center of the pan, allowing the uncooked egg to run to the bottom of the pan.  Spread half the tomato mixture over the eggs, sprinkle with cheese.  Season with salt and pepper.  Reduce heat to low.  Allow eggs to set a bit more, then fold omelette in half.  Flip, if you’re feeling sassy.   

Serve with Honey Run Farms greens with fennel frond vinaigrette. For the vinaigrette mix 3 T grapeseed oil, 1 T red wine vinegar, 1 t mustard, 1 T finely chopped fresh fennel fronds, five twists of pepper, a pinch of salt and a drizzle of local honey.  Toss lettuces in the dressing and serve immediately. 

Playlist included Devo’s Fresh.  Of course.

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