No-flip omelette with loadsa herbs
June 5th, 2009
As a continuing shout-out to farmers growing sustainable food, I’d like to share that:
#1 Yesterday I spent the afternoon at the Medford, MA Farmer’s Market where I’m lucky enough to have my own table this year! I got to mingle with the locals and spread the Real Food love. In coming weeks I think I’m even going to get the chance to teach yoga for a midday class, right in Medford Square at the market. Sweet, huh?
#2 I also earned myself a magnificent farmer’s tan while sitting at the market. Oops.
#3 Today I’m heading down to NYC for another weekend at the Institute for Integrative Nutrition and when I get there I’m heading straight for the Union Square Farmer’s Market.
And #4, today I have a recipe for you that I made using fresh goose eggs from a farm in Western Massachusetts. (But you can use chicken eggs!) This is a great way to use up any herbs you have leftover from other recipes, or maybe fresh gorgeous herbs from your garden (lucky you!)
No-flip omelette with loadsa herbs
1 goose egg (Or 2 chicken eggs, preferably from pastured, local chickens)
1 Tbl. water or milk
2 big handfuls of fresh herbs (basil, parsley, oregano, etc.)
1 Tbl. organic butter
S+P, to taste
1. In bowl, whisk egg with water or milk. Heat butter in small pan over medium heat. Make sure you have a tight fitting lid for this pan.
2. Coat pan with melted butter, then add egg. Evenly distribute 1 handful of herbs across the top. Add S+P.
3. Cook for 2-3 minutes until bottom of egg is somewhat firm. Using spatula, lift edge and allow uncooked egg to run underneath.
4. When only a small pool of uncooked egg remains on top, cover with lid to finish cooking. Before serving, top with the other handful of fresh herbs and more S+P.
This post is part of Food Renegade’s Fight Back Friday!
Have fun at the greenmarket! That is one of the ones I frequent.
June 5th, 2009 at 3:14 pmOMG, that looks fabulous! Will have to buy some eggs tomorrow. What do goose eggs taste like?
June 5th, 2009 at 3:53 pmInstitute for Integrative Nutrition-interesting!!Hoping you’ll put a post about the Institute and it’s activities
June 5th, 2009 at 4:06 pmWhat a beautiful use for all that gorgeous product! GREG
June 5th, 2009 at 4:51 pmYour omelette looks fabulous! I love using fresh herbs. I am growing some cilantro and basil this year.
I would much rather have used the Soba noodles. I didn’t have any on hand.
June 5th, 2009 at 5:42 pmNo flip — now that’s my kind of omelet! Even though I’m the cook in our house, when it comes time to make eggs, that’s Simon’s job. They run, the yolks break, I flip them wrong…. so I’m very happy for this recipe.
Congratulations on having a table at the market this year – that’s awesome!
June 5th, 2009 at 5:44 pmNo flip omelette — that’s an ingenious idea!
June 5th, 2009 at 6:50 pmAfter I learned this technique from a friend, I’ve had PERFECT omelettes every time.
Thanks for sharing this in today’s Fight Back Fridays carnival.
Cheers,
June 5th, 2009 at 9:27 pmKristenM
(AKA FoodRenegade)
goose eggs! wow, that’s fabulous! does it taste any richer or different from chicken eggs?
June 5th, 2009 at 11:03 pmLooks super great! I love the use of all those herbs. Yum. And I know the farmer tan. I have a great one going now from teaching classes at the farmers markets to working in the school garden. Looks great as long as you dont see the un-tanned parts!
June 6th, 2009 at 7:40 amDelicious! I love the combination of herbs and eggs – plus both are so, so good for you.
June 6th, 2009 at 7:51 amAll I can say to this is YUM. So nourishing and healthy.
I also must tell you that I’m SUPER jealous about you being at the farmer’s market. I want a booth just so I can hang there all day!
June 6th, 2009 at 6:10 pmThanks everyone! About the goose eggs–they taste a bit different than chicken eggs. Stronger tasting, maybe that’s a good way to put it. And they are just a little more dense, more substantial. The shells are really strong too!
I am thinking of doing an upcoming post all about the Institute for Integrative Nutrition because people always ask about it. Look for it soon!
June 7th, 2009 at 3:41 pmThis is my favorite way to make omelettes! Actually, ever since I started, I don’t think I’ve made a traditional folded/flipped omelette since. It’s the best!
Hope you enjoyed the Union Square farmer’s market! I work right nearby! In fact, if you’re there today (Monday) shoot me an email and I’ll see if I can come find you.
June 8th, 2009 at 9:13 amGoose eggs?! Were they golden?
I hate flipping an omelette – thanks for the alternative! Hope your smackdown went awesome!
June 8th, 2009 at 9:21 ami planted herbs this year and this is the perfect way to use them! Thanks for the great idea.
June 8th, 2009 at 10:01 amhey it looks beautiful……….i like all the herbs looking fresh in the dish.
June 8th, 2009 at 12:54 pmSo glad the market went well! That is VERY exciting. I wish I lived nearby and could come visit you. Great recipe
June 8th, 2009 at 1:18 pmI’ve eaten chicken eggs, quail eggs, duck eggs, fish eggs, but never goose eggs! I’ll need to search some out. I love an omelet with the freshest eggs – beautiful.
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June 11th, 2009 at 3:06 pm