alan’s market omelette

It was a beautiful morning – sun and a nice breeze – and a big crowd at market. Alan had a cooking demo and invited Ethan to be his helper. He hands my kid a 10″ Wustof – a great, big, really sharp knife. He is handing this to my 6 year old.  I was impressed with how well Ethan managed it. I think he will be getting his very own chefs knife but we will start a bit smaller.

Alan had a selection of eggs from various kinds of birds. The omelettes were made with local, free range farm eggs that were only a few days old. The birds get plenty of fresh air and sunshine and the yolks tell the story – plump and bright yellow. Fresh asparagus, spring onions, and spinach – all from market, as well as a swiss cheese from a local producer, went into the omelette.

There was something delightful about being out in the sun and watching people come up to taste this simple and beautiful culinary treat.

Here is Alan’s recipe:

5 large farm eggs
2 1/2 tablespoons extra virgin olive oil or clarified butter
3 cups of fresh, in season, mixed vegetables from market
1 garlic clove, minced
1/2 cup shredded cheddar
1/4 cup flat leaf parsley leaves
salt and pepper

Beat the eggs with 1/4 teaspoon of salt

Heat oil/butter in a 10in heavy, non-stick skillet over medium high heat, saute veggies until warm and tender, 3-5 minutes. Reduce heat to medium and then add garlic, 1/4 teaspoon of salt, 1/8 teaspoon pepper and saute for one minute.

Pour eggs over the vegetables.  Cook lifting the edges to let the uncooked egg run underneath and shaking the skillet occasionally to loosen the omelette until almost set, 4-5 minutes. Now is when you flip the omelette. Cook it for another 1-2 minutes. Slide it out onto a plate and sprinkle with cheddar and parsley.